The Best Cottage Pie
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The Best Cottage Pie

(4 ratings - rate this recipe)
The classic cottage pie is sure to satisfy all hungry mouths. The Pie can be frozen and used within 3 months for an easy go-to meal.
<b>Prep:</b> 1 hour 15 mins Prep: 1 hour 15 mins
<b>Cook:</b> 30 mins Cook: 30 mins
Serves 6 Serves 6
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Beef

  • 1kg Quality Mark beef mince
  • 1 medium-sized onion, finely chopped
  • 2 medium-sized carrots, peeled and grated
  • 2 sticks celery, strings removed with vegetable peeler, finely chopped
  • 150ml red wine (optional)
  • 400g can chopped tomatoes in juice
  • 1 tablespoon tomato paste
  • 250ml beef stock
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons fresh thyme leaves, finely chopped
  •  

Topping

  • 1.2kg floury potatoes, such as agria, peeled and cubed
  • 200ml milk
  • 25g butter
  • 1 cup grated cheddar cheese or ¼ cup freshly grated Parmesan cheese
  • 1 teaspoon smoked paprika
 

To Serve

  • Green peas, steamed or boiled 

Method

Preheat the oven to 190°C.

Beef:  

Heat a dash of oil in a large heavy-based saucepan over a medium-high heat. Add the beef mince and brown, stirring with a wooden spoon to break up the mince as it browns. Remove and set aside.

Reduce the heat to low, add another dash of oil and cook the onion for at least 5 minutes until soft.  Increase heat and add carrot and celery and cook for a further 5 minutes. Pour in the wine if using, and bring to the boil. Return beef mince to the saucepan with tomatoes, tomato paste and stock. Season as required.

Reduce heat, cover and cook mince mixture at a gentle simmer for 30 minutes, stirring occasionally until most of the liquid has evaporated. Stir through the chopped herbs.

Topping:  

Boil potatoes in lightly salted water until tender. Drain and dry over the heat then mash or pass through a mouli or potato ricer. Using a wooden spoon, beat in the milk and butter. Stir through the cheese.

To assemble:

Spoon mince mixture into a large ovenproof dish (6 cup capacity), top with the potato mash and sprinkle with smoked paprika. Place in the oven and cook for 30 minutes until hot and bubbling.

To serve:

Serve cottage pie with green peas.



 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 669
Energy kJ (kcal) 2494 (593)
Protein (g) 53.8
Fat (g) 22.1
Saturated (g)
12.1
Carbohydrate (g) 41.0
Sugars (g)
7.7
Sodium (mg) 429
Iron (mg) 8.9
Zinc (mg) 9.1
Vitamin B12 (ug) 4.9
Vitamin D (ug) 0.40
Selenium (ug) 11.2

Packed with protein, this dish is perfect for contributing to muscle and bone health.

+Make cottage pie ahead of time and keep refrigerated. You will need to cook in the oven for at least an extra 15 minutes until hot and bubbling.

+To stop mash sinking into the mince, allow mince to cool a little before topping with mashed potato.

+Cottage pie can be frozen and used within 3 months.

+Top beef mince with champ, which is mashed potato combined with chopped spring onions, milk and butter.

+Kids love mince, and being a good source of iron for energy and brain development, it's good for them too. 

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Comments & Reviews

There are: 4 reviews, with an average rating of 4.8 out of 5
Absolutely delicious. Better than mine. YUMMY. Thank you.
Posted by Caroline Jones 2015-05-18 14:52:53
Had this for dinner last night, warmed us up and we loved it. Kids went back for seconds!
Posted by Loretta 2015-05-20 08:37:18
My first attempt and Cottage pie and was nicely surprised how easy and yummy it was.
Posted by Kim 2015-05-26 11:31:03
Easy to make and super delicious! Thank you
Posted by Anna 2017-06-15 17:43:25
 

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