Cottage Pie

A comforting family favourite made with lean beef, vegetables and creamy mashed potato, with all the flavour of a traditional Cottage Pie.

🔎 Equipment

Large frying pan, saucepan, ovenproof dish, potato masher

🥘 Ingredients

• Floury potatoes, peeled and chopped - 200 g
• Lean beef mince (5% fat) - 150 g
• Large onion, diced - ¼
• Medium carrot, diced - ½
• Tomato purée - 1½ tsp
• Worcestershire sauce - ¼ tsp
• Dried thyme - ¼ tsp
• Reduced-salt beef stock - 75 ml
• Frozen peas - 37.5 g
• Butter - 5 g
• Semi-skimmed milk - 15 ml
• Freshly ground black pepper - To taste

👨‍🍳 Method

1. Preheat the oven to 200°C (180°C fan).
2. Place the potatoes into a saucepan of cold water, bring to the boil and cook for 18–20 minutes until tender.
3. While the potatoes are cooking, place the beef mince, onion and carrot into a large frying pan over a medium heat. Cook for 8–10 minutes, breaking up the mince with a wooden spoon, until the beef is browned and the vegetables have softened.
4. Stir in the tomato purée, Worcestershire sauce and dried thyme, then cook for 1 minute.
5. Pour in the reduced-salt beef stock, stir well and bring to a gentle simmer.
6. Add the frozen peas and simmer for 10–12 minutes, stirring occasionally until the sauce has reduced slightly.
7. While the filling is simmering, drain the potatoes thoroughly. Add the butter and milk, then mash until smooth. Season with freshly ground black pepper.
8. Spoon the beef mixture evenly into an ovenproof dish.
9. Spread the mashed potato over the filling, smoothing it with the back of a spoon. Lightly roughen the surface with a fork to help it brown.
10. Bake for 20–25 minutes, until the potato is lightly golden and the filling is bubbling around the edges.
11. Leave to stand for 5 minutes before serving.

📊 Nutrition

🥗 Dietary Guide

Source

Recipe source

Kidney Care UK — Hearty cottage pie ↗

View the original recipe on the source website