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Side Shot of Cottage Pie Serving on Plate

Cottage Pie

A rich meaty sauce with a creamy mashed potato topping
Course Main Course
Cuisine British
Keyword Cottage Pie
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Calories 459kcal


Meat Filling

  • 500g (1.1lb) Ground Beef (beef mince)
  • 1 Onion (finely chopped)
  • 1 Celery Stalk (finely chopped)
  • 1 Apple (finely chopped)
  • 1 Red Pepper (capsicum) (finely chopped)
  • 375ml (1½ cups) Chicken stock

Potato Topping

  • 200g (7oz) Carrots (peeled and cut into 1cm chunks)
  • 650g (1.4lb) Potato (peeled and cut into rough chunks of approx 3-5 cm cubed)
  • 60ml (¼ cup) Milk
  • 20g (1½ tbsp) Butter

Egg Wash

  • 1 Egg


Meat Filling

  • Cook ground beef, on medium / high heat, in a wide based pan until lump free and brown.
  • Add onion, celery, apple and pepper and cook for a further 2 mins.
  • Add 1 cup of stock and stir. Cover and simmer for approx 20 mins, stirring occasionally making sure that the mince does not dry out (adding more stock if needed).
  • Add the remaining stock and simmer for 10 mins with lid on and then remove lid for 15 mins.

Potato Topping

  • Add the carrots and potato to a large pan and cover with water. Bring to the boil, cover and simmer until tender (approx 20 mins)
  • Drain the carrots/potatoes and mash.
  • In a small saucepan, melt the butter and milk together. Slowly add to the potato and carrots and mash until smooth


  • Transfer the ground beef to an ovenproof dish (mine was a 1/2 litre capacity)
  • Top with the potato / carrot mash.
  • Beat the egg and brush the top of the mash
  • Bake in oven (180C / 350F) for 25 mins.


Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 459kcal | Carbohydrates: 18g | Protein: 26g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 142mg | Sodium: 215mg | Potassium: 791mg | Fiber: 4g | Sugar: 11g | Vitamin A: 9563IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 3mg