Traditional Beef Cottage Pie

Beef filling

• 1 large Yellow onion
• 2 medium Carrot
• 30 g Butter
• 500 g Minced beef
• 4 sprigs Fresh thyme
• 2 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 350 ml Beef stock
• 150 g Green peas

Mash topping

• 900 g Yukon Gold potato
• 120 ml Whole milk

1. Heat the oven to 200°C (390°F). Finely chop the onion and dice the carrots.
2. Melt the butter in a large frying pan over medium heat. Add the onion and carrots and cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Add the minced beef and cook for 6 to 8 minutes, breaking it up with a spoon, until browned with no pink remaining. Stir in the thyme, tomato purée and Worcestershire sauce for 1 minute.
4. Pour in the beef stock and bring to a gentle simmer. Cook for 15 to 20 minutes, stirring occasionally, until the gravy is rich and lightly thickened; remove the thyme sprigs, then stir in the peas.
5. Meanwhile, peel the potatoes and cut into even chunks. Boil in salted water for 15 to 18 minutes, until very tender when pierced with a knife, then drain well.
6. Return the potatoes to the pan and mash until smooth. Warm the milk, then beat it into the mash until fluffy and spreadable.
7. Spoon the beef filling into a baking dish and level the top. Dollop over the mash, spread to the edges, then rough up the surface with a fork for a crisp top.
8. Bake for 20 minutes, until bubbling at the edges and golden on top. Rest for 5 minutes before serving so the filling settles slightly.

Made this recipe? Rate it — a comment is optional.