Dead easy cottage pie

    1 hour 5 min

    A heavily modified version of a recipe I found on a different website. All the faff they want, I just wanted to make a simple, tasty, cottage pie. Serve with seasonal vegetables and gravy.

    Dorset, England, UK
    30 people made this

    Serves: 4 

    • 750g potatoes, peeled and halved
    • 1 teaspoon coconut oil
    • 1 large onion, diced
    • 4 cloves garlic, crushed
    • 250g beef mince (higher fat content the better 15 to 20%)
    • 4 carrots, diced
    • 1 celery stick, diced
    • 1 teaspoon dried oregano
    • 1 Knorr® beef stock pot
    • salt and pepper, to taste
    • 50ml water
    • 75g unsalted butter
    • 25ml cream or milk

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Bring a large saucepan of lightly salted water to the boil then add the potatoes. Cook for about 20 minutes until tender. Drain.
    2. Warm the oil in a frying pan over a medium heat then add the onions and garlic. Cook and stir for 4 to 6 minutes until soft. Add the mince and cook and stir until browned.
    3. Add the carrots and celery followed by the oregano, Knorr® stock pot, a good pinch of salt and a healthy grinding of pepper, stir the mixture and keep it moving around the pan. Add the water to loosen and allow to simmer on a medium heat for ten minutes.
    4. Meanwhile, return to the drained potatoes and add the butter and mash with a potato masher. Gradually add the cream or milk until you reach a desired consistency. Season well.
    5. Transfer the mince to an oven dish and use a spoon to spread around the base. Spoon over the mash and spread out using a fork to make it look attractive.
    6. Bake in the preheated oven for 30 minutes or until golden brown on top. Remove from the oven and serve hot.

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