Cottage pie with garlic mash

    50 min

    I have modified my gran's recipe and this is it.

    41 people made this

    Serves: 6 

    • 4 large potatoes, quartered
    • 6 tablespoons butter, divided
    • 1 clove garlic, minced
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 450g lean beef mince
    • 1 tablespoon herbes de Provence
    • 1 teaspoon ground nutmeg
    • 225g frozen garden peas

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23cm pie dish.
    2. Place potatoes into a pot; cover with salted water, and bring to the boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.
    3. Meanwhile, heat the olive oil in a frying pan over medium heat. Add mince, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie dish. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot with the remaining butter.
    4. Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

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    Reviews in English (58)


    Great! I used frozen mixed vegetables instead of green peas and added canned tomato soup to the beef because it seemed dry. Easy, straightforward comfort food.  -  28 Jul 2009  (Review from Allrecipes US | Canada)


    For variation: Lightly saute fresh mushrooms, onion and garlic in olive oil. Add ground beef until just brown. Drain. Add jar beef gravy and Worcester sauce to taste. Mix well. Spoon into 9" square baking dish. Cover with prepared mashed potatoes. Ring top with baby carrots. Brush with beaten egg. Bake at 350 until bubbly. Enjoy.  -  22 Jan 2011  (Review from Allrecipes US | Canada)


    This was easy & tastey. The only thing I changed was the sugar&ketchup sauce went on the top. The leftovers made for awesome sandwiches the next day. Thanks!  -  10 Mar 2009  (Review from Allrecipes US | Canada)