The Cottage pie is one of my husband’s favourite dish…well, he really likes a lot of foods, but, if I ask him to choose an English comfort food to eat after a long day at the office Cottage pie is always his answer!

This Cottage pie recipe is very quick and easy. You can prepare it in advance and put it into the freezer. It’s really one of those foods I love to eat during winter, it’s so fulfilling and cosy.

My mum used to prepare this dish very often when I was a child and probably this recipe is not exactly like the original one because she wasn’t English, but I now live in Cambridge and during these years I’ve eaten lots of Cottage pies and I can tell that my mum’s recipe is very similar to them. So, if you are English and try it just let me know what you think.

Quick and easy cottage pie recipe

Prep Time:about 30 minutes
Cook Time:about 1 hour
Servings:4 people

Ingredients

  • carrots (medium): 2
  • onion (small) finely chopped: 1
  • beef mince: 500 grams
  • white wine: 1/2 glass
  • sundried tomato: 1
  • bay leaf: 1
  • tomato puree: 1 tbsp
  • baking potatoes: 1 kilo
  • unsalted butter: 100 grams
  • Parmesan (freshly grated): 50 grams
  • whole milk: about 50 grams
  • salt (to taste)
  • pepper (to taste)
  • extra virgin olive oil (as needed)
  • ground nutmeg (as needed)

Instructions

  1. Peel the potatoes, cut them into big chunks and cook in salted boiling water for about 15-25 minutes, until soft. Drain and mash them when still hot. Add the butter, the Parmesan, salt, pepper and some ground nutmeg and mix well using a rubber spatula. Slowly add the milk until you have a soft purée. You don’t necessary need to use all the milk. Transfer into a piping bag with a star nozzle and set aside at room temperature.
  2. While the potatoes are boiling, prepare the meat.Wash, peel and cut the carrots into a brunoise (2 mm max dices). Heat 2 tablespoons of extra virgin olive oil into a pan, add the chopped onion and the carrots. Sauté for a couple of minutes then add the mince meat. Stir fry on high heat for about 5 minutes, add the wine and let it evaporate. Add the chopped sun dried tomato, the tomato purée, the bay leaf, season with salt and pepper and cover with a lid. If needed add one or two tablespoons of water. Simmer on medium heat until the meat is cooked. Remove the bay leaf.
  3. Grease an ovenproof pie dish (or 4 mini pie dish like the ones I used, I leave the link down in the notes) with butter, put the meat on the bottom and pipe the purée on top of it.Scatter little pieces of butter on the purée and bake into the preheated oven at 180° C static/ 160° C fan for about 20 minutes or until golden.

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