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    Cottage Pie

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    Cottage Pie

    Waitrose British or Hereford beef is produced on selected farms by experts to the highest standards in animal husbandry and welfare with assurance regarding quality and traceability. The horseradish mash adds an extra kick to this classic dish.

    • Preparation time: 35 minutes
    • Cooking time: 30 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 1 tbsp olive oil
    • 1 onion, finely chopped
    • 300g Chantenay carrots, topped, tailed and peeled
    • 500g Waitrose British or Hereford Extra Lean 5% Fat Beef Mince
    • 300ml tub Joubère Beef Stock
    • Salt and freshly ground black pepper
    • 700g floury potatoes, such as King Edwards, peeled and cut into chunks
    • 3 tbsp Waitrose Horseradish Hot Sauce
    • 4 tbsp skimmed milk
    • 2 tbsp chopped fresh parsley


    1. Heat the oil in a large non-stick frying pan. Gently fry the onion and carrots for 5-6 minutes until the onion is soft and transparent. Add the minced beef and cook for about 10 minutes, or until browned, breaking up the meat with a fork or the back of a spoon. Stir in the stock, cover and reduce the heat. Gently simmer for 15-20 minutes, stirring occasionally. Season to taste.
    2. Preheat the oven to 190°C, gas mark 5. Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 10-15 minutes, or until the potatoes are tender. Drain, return to the pan and mash. Beat in the horseradish, milk and chopped parsley, then season to taste.
    3. Transfer the beef mixture to a 1.5-litre ovenproof dish. Spoon the mashed potatoes over the meat to cover and use a fork to score the top. Cook for 20-30 minutes until crisp, golden brown and piping hot. Serve with steamed curly kale or spring cabbage.

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    Cook's tips

    The cottage pie can be made up to one day in advance and chilled in the fridge. Increase the cooking time to 40 minutes or until piping hot.


    Average user rating

    5 stars