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Easy cottage pie

Name: Easy cottage pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: 1 finely chopped onion; 3 diced carrots; 2 crushed garlic cloves; 500g minced beef; 150ml red wine; 3 tbsp Worcestershire sauce; 400g tin chopped tomatoes; 1½ tbsp tomato purée; a large handful of torn fresh basil leaves; a pinch of sugar; 100ml water; 800g mashed potato; 50g grated mature cheddar

Published: 5 Jun 17
Updated: 18 Mar 24

There’s a reason classic cottage pie is a family favourite – rich meaty sauce made with beef, carrots and red wine topped with fluffy, cheesy mash is a wonderful combination.

But if you’re looking for shepherd’s pie, made with lamb, this recipe – from Gary Lee at the famous restaurant The Ivy – is the one to make.

Easy
April 2017

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 30 min, oven time 30 min

There’s a reason classic cottage pie is a family favourite – rich meaty sauce made with beef, carrots and red wine topped with fluffy, cheesy mash is a wonderful combination.

But if you’re looking for shepherd’s pie, made with lamb, this recipe – from Gary Lee at the famous restaurant The Ivy – is the one to make.

Nutrition: per serving

Calories: 708kcals
Fat: 38.5g (17.1g saturated)
Protein: 34.1g
Carbohydrates: 45.6g (15.1g sugars)
Fibre: 7.2g
Salt: 1.2g

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Ingredients

1 finely chopped onion
3 diced carrots
2 crushed garlic cloves
500g minced beef
150ml red wine
3 tbsp Worcestershire sauce
400g tin chopped tomatoes
1½ tbsp tomato purée
a large handful of torn fresh basil leaves
a pinch of sugar
100ml water
800g mashed potato
50g grated mature cheddar

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Method

Heat a glug of olive oil in a large frying pan, then add the chopped onion and diced carrots. Fry for 5-8 minutes until softening. Add the crushed garlic and minced beef, breaking up the beef with a wooden spoon. Fry for 5 minutes or until most of the mince has turned brown.
Add the red wine and boil for 2-3 minutes, then add the Worcestershire sauce, chopped tomatoes, tomato purée, fresh basil, sugar and 100ml water. Simmer gently for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
Pour the beef into a 1.5 litre ovenproof dish. Top with the mashed potato, then sprinkle with grated cheddar. Bake for 30 minutes or until golden brown on top.