This comforting cottage pie is packed with the goodness of onions, carrots, chestnut mushrooms, tomatoes, and of course plenty of mince. Rich in protein and vegetables, this recipe makes for a wholesome, satisfying meal for a family of four and is ready in just 50 minutes. This easy cottage pie recipe is an ideal meal for batch cooking.

  • Heat the oil in a sauté pan or large frying pan, add the onion and carrots and cook over medium heat for about 5 mins, stirring occasionally, until the vegetables have started to soften. 
  • Add the beef to the pan and cook for about 5-10 mins, stirring to break up the meat, until it browns. 
  • Once the meat is crumbly, stir occasionally to prevent it from sticking and burning, but don’t keep stirring it, otherwise, it just cools the mixture, rather than letting the meat brown. 
  • Add the mushrooms to the pan and cook for a few mins.
  • Sprinkle over the flour, then mix it in well and heat for 3-4 mins to cook the flour. The flour will absorb the fat that comes out of the meat, which will then thicken the sauce.
  • Pour in the can of tomatoes, sprinkle in the stock cube, and bring the mixture to the boil, stirring continually, then reduce the heat and simmer for about 10 mins, until it thickens slightly and the vegetables are tender. If the sauce seems very thick, just add a little boiling water.
  • Set oven to 200°C/400°F/Gas Mark 6.
  • Stir the Worcestershire sauce into mince, then spoon into a dish and level the surface.
  • Beat the potato to soften it and spread over the mince. Score the surface with a fork and put butter on top.
  • Bake in the center of the oven for about 20-30 mins, or until the pie is golden and the filling is bubbling. 
  • For a crisp, golden finish, sprinkle your cottage pie with lashings of cheddar cheese and pop under the grill for a few minutes longer. 
  • Serve straight from the oven.

If you want to give this cottage pie a twist you could swap classic potatoes for sweet potato instead. 


Leftovers, once cooled, can be stored in an airtight container in the fridge for up to two days. You can also freeze leftovers either in portions or as a whole meal which will last about three months in the freezer.

Make sure you leave plenty of time for defrosting. To defrost thoroughly leave in the fridge overnight. Make sure the cottage pie is completely defrosted before reheating again. You can reheat in the oven using the same temperature and cooking times.

https://www.goodto.com/recipes/cottage-pie