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    essential Cottage pie

    Try adding a handful of grated Cheddar into the mash and use a fork to ‘fluff up’ the mash for a really crispy topping.

    • Preparation time: 25 minutes
    • Cooking time: 20 - 25 minutes
    • Total time: 45 - 50 minutes 50 minutes

    Serves: 6


    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
    125ml milk


    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.

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    Cook’s tip
    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.


    Average user rating

    4 stars