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essential Cottage pie
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Try adding a handful of grated Cheddar into the mash and use a fork to ‘fluff up’ the mash for a really crispy topping.
700g essential Waitrose British Beef lean mince (typically 10% fat)
1 essential Waitrose Onion, chopped
3-4 essential Waitrose Carrots, diced
1 ½ tbsp essential Waitrose Tomato Purée
3 tbsp Worcestershire sauce
375ml beef stock (from a stock cube)
1kg essential Waitrose potatoes, diced
1. Preheat the oven to 200°C, gas mark 6. Fry the mince, onion and carrots in a large, non-stick saucepan for 5 minutes until browned. Add the tomato purée, Worcestershire sauce and stock, cover and simmer for 20 minutes.
2. Meanwhile, cook the potatoes in boiling water for 15-20 minutes until tender. Drain and mash with the milk and a little butter, if required. Season to taste.
3. Transfer the mince to an ovenproof serving dish and top with the mashed potato. Bake for 20-25 minutes.
This freezes well. Make two smaller cottage pies but don’t bake – instead allow to cool completely, cover and wrap well in clingfilm or place inside resealable boxes or bags; label, remembering to date it, too. Freeze for up to one month. To reheat, thaw overnight in the fridge; place in a preheated oven at 200ºC, gas mark 6, for 20–25 minutes until piping hot.
Typical values per serving:
1 of your 5 a day per serving
This recipe was first published in October 2011.