Main course

Cottage Pie


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Cottage Pie
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Looking for main course ideas? Try this cottage pie with a steak filling, a rich ale gravy and a mashed potato topping.

For the filling
For the topping
  • Potato 1 1/4 kg, floury, e. g. Maris Piper, peeled and cut into chunks
  • Butter 80 g, melted
  • Blue cheese 125 g, crumbled
Info box
  • Preparation time
  • Cooking time
  • Recipe category Main course
  • Recipe yield 6

How to prepare a delicious cottage pie

For the filling

  • Heat 1 tbsp oil in a large, heavy-based casserole dish set over a moderate heat.
  • Season the minced beef with salt and pepper before browning in the hot oil.
  • Remove from the dish to a bowl.
  • Add 1 tbsp oil to the dish.
  • Season the steak with salt and pepper before browning in batches.
  • Remove to a plate when ready.
  • Add the remaining oil and then the onion, celery, and a pinch of salt, sweating over a reduced heat until softened, 5-6 minutes.
  • Stir in the tomato purée and cornflour, cook for 2 minutes, and then return the beef mince and steak (plus any accumulated juices) to the dish.
  • Stir well and cover with the stock and ale, stirring in the bay leaf and thyme leaves.
  • Bring to the boil and then reduce to a very gentle simmer for 2 hours, stirring from time to time.

For the topping

  • In the meantime, cook the potatoes in a large saucepan of salted, boiling water until tender to the tip of a knife, about 20 minutes.
  • Drain well and leave to steam off for 2 minutes before returning them to the pan they were cooked in.
  • Add the melted butter and mash thoroughly until smooth.
  • Add the blue cheese and mash again until thoroughly incorporated.
  • Season to taste with salt and pepper.
  • Spoon the mash into a piping bag fitted with a star-shaped nozzle and set aside until needed.
  • Once the filling is ready, adjust the seasoning to taste.
  • Discard the bay leaf before spooning into a round baking dish.
  • Preheat the oven to 180°C (160° fan) |gas 4.
  • Pipe the mashed potato on top of the filling, covering the entire surface.
  • Bake for about 45 minutes until golden-brown on top and bubbling at the edges.
  • Remove from the oven and leave to stand for 5 minutes before serving.


Add some more stock to the filling if it starts to run dry when simmering.

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