Cottage Pie

A hearty beef pie loaded with grated hidden vegetables beneath a crispy, parmesan-topped mashed potato crust.

Ingredients

Filling

• 2 tbsp olive oil
• 1 onion, finely diced or grated
• 1 tsp freshly minced garlic
• 2 stalks celery, finely diced
• 2 carrots, grated
• 2 zucchini (courgettes), grated
• 1 kg (2 lb) minced (ground) beef
• 50 g (1/3 cup) plain (all-purpose) flour
• 2 tbsp tomato paste
• 750 ml (3 cups) beef stock
• 2 bay leaves
• 1 tsp dried thyme
• 2 tbsp Worcestershire sauce
• 1 tsp freshly cracked black pepper
• 1/2 tsp sea salt flakes

Mashed Potato Topping

• 1.2 kg (2.5 lb) potatoes, peeled and quartered
• 40 g (1.5 oz) unsalted butter
• 250 ml (1 cup) milk, slightly warmed
• 1 tsp sea salt flakes
• 50 g (1/2 cup) freshly grated parmesan

Method

1. Heat olive oil in a large deep pan over medium heat. Cook the onion and garlic for 1 minute until softened.
2. Add the celery, carrot, and zucchini. Stir for 3-4 minutes until they soften.
3. Increase heat to high, add the beef, and cook for 4-5 minutes until it begins to brown.
4. Stir in the flour, then the tomato paste.
5. Pour in the stock and add the bay leaves, thyme, Worcestershire sauce, pepper, and salt. Bring to a simmer then reduce heat to medium-low.
6. Cover and cook for 10 minutes, then uncover and cook a further 20 minutes, stirring regularly, until the sauce thickens. Set aside to cool.
7. Meanwhile, boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain and let them steam-dry briefly.
8. Add butter and mash, then pour in the warm milk and continue mashing until smooth. Season with salt.
9. Preheat the oven to 200C (180C fan-forced).
10. Transfer the beef filling to a large baking dish. Spoon the mash on top, spread evenly, and rough up the surface with a fork.
11. Scatter over the parmesan and bake for 30 minutes until the top is golden and crispy.

Tips

• Warming the milk slightly before adding it makes the mash extra creamy and easier to spread.
• If the gravy is too thick, thin it with water a tablespoon at a time; if too thin, cook on high heat to reduce.
• The assembled pie keeps in the fridge for up to 3 days or the freezer for up to 3 months.
• For a vegetarian version, swap the beef for canned lentils and use vegetable stock.
• You can sneak in extra vegetables like broccoli, cauliflower, mushrooms, spinach, or peas.