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Layered cottage pie

Published: 30 Sep 08
Updated: 18 Mar 24

Cottage pie but with a twist, this recipe uses sliced potatoes for a sophisticated change to usual. It also costs less than £6 to make for four people.

If you’re looking for something with an added kick, try out this Bengali-spiced cottage pie.

Easy
October 2008

Test kitchen approved

Serves 4
Hands on time 30 mins, plus 30 mins baking time

Cottage pie but with a twist, this recipe uses sliced potatoes for a sophisticated change to usual. It also costs less than £6 to make for four people.

If you’re looking for something with an added kick, try out this Bengali-spiced cottage pie.

Gluten-free recipes

Nutrition: per serving

Calories: 559kcals
Fat: 17.7g (7g saturated)
Protein: 37.8g
Carbohydrates: 66.5g (16.5g sugars)
Salt: 1g

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Ingredients

1 tbsp olive oil
1 large onion, finely sliced
500g beef mince
3 tbsp tomato purée
2 tbsp tomato ketchup
1 tbsp Worcestershire sauce
1.2kg potatoes, cut into 5mm slices
25g Cheddar, grated

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Method

Heat the oil in a pan and gently fry the onion for 5 minutes. Add the mince and fry until browned all over.
Stir in the tomato purée, ketchup and Worcestershire sauce. Add a splash of hot water and season. Simmer gently for 15-20 minutes.
Meanwhile, preheat the oven to 200°C/fan180°C/gas 6. Put the potatoes in a pan of water. Bring to the boil, then simmer for 2-3 minutes. Drain, then layer half in a baking dish. Spoon the mince over the potatoes, then layer over the remaining potatoes. Sprinkle with cheese and bake for 30 minutes, then serve.