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    A cottage pie for everyday

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    A cottage pie for everyday

    A straightforward, tasty recipe that's perfect for week-night suppers. Can be prepared in advance if required.

    • Preparation time: 20 minutes
    • Cooking time: 55 minutes
    • Total time: 1 hour 15 minutes 60 minutes 15 minutes

    Serves: 6


    1 tbsp Vegetable oil
    1 Onion, finely chopped
    1 Carrot, grated
    500g essential Waitrose Lean British Minced Beef (10% fat)
    400g tin essential Waitrose Chopped Tomatoes
    200ml Hot beef stock
    1 tbsp Worcestershire sauce

    For the mash:
    750g Potatoes, such as King Edwards, peeled
    25g Butter
    50ml Milk, warm
    75g essential Waitrose Cheddar, grated (optional)


    1. Heat the oil in a large, non-stick frying pan. Gently fry the onion with the grated carrot for 4-5 minutes, until the onion is beginning to soften. Add the minced beef and continue to cook for a further 10 minutes, breaking up the meat with the back of a spoon, until browned.
    2. Stir in the chopped tomatoes, hot stock and the Worcestershire sauce. Season, reduce the heat and leave to simmer gently for about 15-20 minutes, stirring occasionally, until the liquid has evaporated.
    3. Meanwhile, preheat the oven to 190°C, gas mark 5. Cut the potatoes into even-sized chunks, and place into a pan with enough cold water to cover them. Bring to the boil and cook for 10-15 minutes, until tender. Drain thoroughly, return to the pan and mash until smooth. Stir in the butter and milk, then season to taste.
    4. Pour the beef mixture into a 1.5 litre ovenproof, shallow dish. Spoon over the potatoes to cover and use a fork to score the top. Scatter with the grated Cheddar, if using. Bake for 30-35 minutes until the top is crisp and golden, and the centre is piping hot. Serve with essential Waitrose Peas.

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    4 stars