Cottage Pie: A Recipe for The Perfect Monday Night Comfort Food

Beef Potatoes Quick Supper

Cottage pie on a cold winter’s evening is the epitome of comfort food. A flavoursome mix of butter and fat and eatable with a spoon!

There are many heinous crimes committed in the name of cottage pie - so please, leave off the cheese! And, never, never, ever substitute anything for potato! Even worse -using left over meat from Sunday's roast for the filling - don't do it or you'll get a visit from the food police!

Here's my simple recipe for knocking up a Monday night treat.

Serves 4


  • 1kg minced beef
  • 4 onions, finely chopped
  • 2 tablespoons tomato purée
  • 400ml beef stock or a 400ml tin of beef consommé
  • A splash or two of Tabasco (optional)
  • 2 tablespoons of Worcestershire sauce
  • Sunflower oil
  • Salt and pepper


  • 8 large Maris Piper potatoes
  • A large knob of butter
  • A splash of milk


  • Soften the onions in a tablespoon of oil for about 10 minutes.
  • Add the meat and brown, then add tomato purée and cook for 2 minutes.
  • Add Tabasco, Worcestershire sauce and stock. Bring to the boil and then turn the heat down and simmer gently for about 25 minutes.
  • To make the mash put peeled potatoes cut into quarters in a pan of salted water, bring to the boil and simmer for up to 10 minutes, until a knife goes through them easily.
  • Add butter and warm milk to the potatoes and attack them with a masher.
  • Take a pie dish and pile in the meat using a slotted spoon so that some of the liquid is reserved for gravy (it also makes sure the mash doesn't sink into a watery grave!). Top with mash. Fork the top of the mash to give it texture and dot with butter.
  • Put in an oven at 180°C for about 20 minutes, until the top is golden and the meaty contents are bubbling.
  • Serve in a bowl with peas, carrots and gravy made from the reserved juices, and scoff with a spoon.


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