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Cottage Pie.
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Classic Cottage Pie

Classic cottage pie with seasoned beef mince in a rich red wine gravy topped with creamy parmesan mashed potato. The ultimate comfort food, freezer friendly too.
Course Dinner
Cuisine British
Keyword classic cottage pie, Cottage pie, Cottage pie recipe, freezer cottage pie
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 590kcal
Author Alida Ryder

Ingredients

  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 large carrots peeled and finely chopped
  • 2 stalks celery finely chopped
  • 4 garlic cloves minced
  • 2 lb (1kg) ground beef / beef mince
  • 2 tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp dried oregano
  • ⅓ cup flour
  • 1 cup (250ml) red wine
  • 3 cups (750ml) beef stock
  • 1 sprig rosemary
  • 2-3 tsp salt to taste
  • 1-2 tsp black pepper to taste

For the topping

  • 2 lb (1kg) potatoes
  • 2 tbsp butter
  • ½ cup heavy cream
  • salt and pepper to taste
  • ½ cup grated parmesan cheese

Instructions

For the Filling

  • Heat oil in a large pan over medium-high heat. Add the diced onion, carrot and celery. Cook until softened, about 5 to 7 minutes. Add the garlic and cook for 30 seconds.
    Mirepoix fried in frying pan.
  • Add the mince and allow to brown, about 7 to 8 minutes.
    Ground beef browned in pan.
  • Stir in the tomato paste and cook for 1 minute. Add the seasonings and sprinkle the flour over the meat and vegetables and stir for another minute.
    Tomato paste added to cottage pie filling.
  • Pour in the red wine and scrape up any browned bits from the bottom of the pan.
    Red wine added to cottage pie filling.
  • Add the beef stock and rosemary and stir to combine. Bring to a gentle simmer and cook for 20 to 25 minutes until the gravy has thickened and the vegetables are tender. Season generously with salt and pepper.
    Cooked cottage pie filling.

For the mash

  • Peel and chop the potatoes into even chunks. Boil in salted water for 15 to 20 minutes until completely tender. Drain thoroughly.
    Cooked potatoes mashed.
  • Mash until smooth. Stir in the butter until melted, then add the cream gradually until thick and creamy. Season with salt and pepper.

Assemble and bake

  • Preheat the oven to 400°F (200°C). Pour the filling into an oven-safe baking dish. Spoon the mash on top, starting at the edges to create a seal. Spread evenly and drag a fork across the surface to create ridges. Scatter the grated parmesan over the top.
    Mashed potatoes added to cottage pie filling.
  • Bake for 25 to 30 minutes until golden brown and bubbling around the edges. For extra color, broil for 2 to 3 minutes at the end. Watch carefully.
    Parmesan cheese grated on cottage pie.
  • Rest for 5 to 10 minutes before serving.
    Baked Cottage Pie on sheet pan.

Nutrition

Calories: 590kcal | Carbohydrates: 45g | Protein: 43g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1337mg | Potassium: 1718mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4570IU | Vitamin C: 36mg | Calcium: 158mg | Iron: 7mg
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