Penny's Cottage Pie

Penny's Cottage Pie


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penny Kent, England, UK

Serves: 4 

  • 1 tsp olive oil
  • 2 chopped onions
  • 1 crushed garlic clove
  • 500g extra-lean minced beef
  • 2 level tbsp tomato puree
  • 2 level tbsp plain flour
  • 1 tbsp Worcestershire sauce
  • 450ml hot beef stock
  • 2 bay leaves
  • 900g potatoes (cut into large chunks)
  • 75ml skimmed milk

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Heat the oil in a pan and fry the onions and garlic softly for 10 minutes. Add the mince to the pan and cook on a higher heat, stirring contantly with a wooden spoon, until the mince is broken up and well browned.
  2. Stir in the tomato puree and flour and cook for 1 min. Add the Worcestershire sauce, stock and bay leaves. Cover, bring to the boil and season generously. Reduce the heat and simmer for 30-40 mins until the meat is tender. Remove the bay leaves and discard, then spoon the mixture into a 1.8 litre ovenproof dish.
  3. Meanwhile, cook the potatoes in a large pan of boiling, salted water. Drain well, tip the potatoes back into the pan and heat for 1 min to dry off. Add the skimmed milk, season with salt and freshly ground black pepper and mash well. Preheat the oven to 200 C / gas mark 6.
  4. Spoon the mash on top of the mince, spread over evenly and rough up the surface with a fork. Put the dish on a baking sheet to catch any spillages and cook for 20-25 mins until golden and bubbling.

Make ahead...

This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.

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