Cottage Pie
Slow-simmered beef and red wine under a golden, buttery mash.
BeefHigh ProteinBritishHobFamily FriendlyFreezer Friendly
4
Serves
15m
Prep
1h 5m
Cook
884
Kcal
38g
Protein
56g
Carbs
53g
Fat
£2.26
Per portion
Add to the shop 9 items · approx £9.04
- Potatoes (King Edward)900 g
- Beef mince (5% fat)500 g
- Frozen peas320 g
- Butter (for the mash)115 g
- Butter (for the peas)50 g
- Red wine150 ml
- Semi-skimmed milk125 ml
- Onion1
- Fresh thyme1 pack
Already in the cupboard Check before you order
- Olive oil50 ml
- Beef stock cube1
- Tomato purée2 tbsp
- Plain flour1 tbsp
- Worcestershire sauceto taste
- Saltto taste
- Black pepperto taste
- Water (for the stock)400 ml
Kit you'll needLarge heavy-based pan · 2 saucepans · Masher · Baking dish
Method
- Soften the onion in half the oil in a large heavy pan, then tip it onto a plate.
- Add the rest of the oil and brown the mince for 4–5 minutes, in batches if needed.
- Stir in the onion and tomato purée for a minute, then the flour for another minute.
- Pour in the wine, scraping up the caramelised bits, and add the thyme leaves.
- Make up the stock with the cube and water, add it and simmer for 45 minutes until thickened, then season with Worcestershire, salt and pepper.
- Meanwhile boil the potatoes for 12–15 minutes until tender, drain and let them steam dry for a minute.
- Mash with the butter for the mash and the milk until smooth, then season.
- Spoon the filling into a baking dish, top with the mash and grill on high for 8–10 minutes until golden.
- Boil the peas for 3–4 minutes, drain, toss with the rest of the butter and serve alongside.
Tip: Let the potatoes steam dry before mashing, or the mash turns gluey.
