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Cottage_pie

Cottage Pie

Think you’ve tasted a good cottage pie? Well give this one a try, and it might just be your new family favourite. The Worcestershire sauce and pinch of curry powder add an extra richness and depth of flavour, and the addition of egg to the mash helps to make it particularly light, with a good crunch on top. Want to mix things up? Try using sweet potato instead for the mash.





Serves: 4
Prep Time: 30 minutes
Cook Time: 30 minutes

 

Ingredients

  • 1 ½ tbsp olive oil
  • 500g beef mince
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, crushed
  • 1½ tbsp plain flour
  • 1 tbsp tomato purée
  • ½ tbsp mild curry powder
  • 450ml beef stock
  • 2 tbsp Worcestershire sauce
  • 2 thyme sprigs
  • 1 bay leaf
  • Salt and black pepper
  • 100g peas
For the mash:
  • 900g potatoes, chopped into 2cm chunks
  • Splash of milk
  • Large knob of butter
  • 1 egg, beaten

Instructions

1. Heat one tablespoon of oil in a large saucepan over a medium-high heat and cook the mince until browned with no pink bits remaining. Remove from the pan and set aside. Put the remaining oil into the same pan over a low heat and cook the onion, carrots and celery for 15-20 minutes until soft.
2. Add the garlic, flour, tomato purée and curry powder. Turn the heat to medium-high and cook for 2-3 minutes, stirring, then return the beef to the pan.
3 Add the stock, Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes until the gravy is thick. Season well, then add the peas and cook for two minutes. Discard the bay leaves and thyme stalks.
4. Meanwhile, make the mash. In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then return to the pan and steam dry for 1-2 minutes. Mash well with the milk and butter, then season with some salt and pepper.
5. Spoon the meat and gravy into an ovenproof dish and carefully spoon over the mash to cover. Brush with the beaten egg.
6. Preheat the oven to 220˚C/200˚C fan/gas mark 7 and cook for 25-30 minutes or until the topping is golden and the pie is bubbling around the edges.
 
Per Serving: 556kcals, 18.2g fat (6.6g saturated), 51.7g carbs, 9.2g sugars, 46.1g protein, 9.3g fibre, 0.657g sodium.

See More Recipes 

This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!​


About the Author

Easy Food is Ireland's No.1 food magazine and always answers the question, “What’s for dinner?". It is the ultimate kitchen and cooking guide for home cooks, with every issue containing a delicious mix of cooking tips, budget recipes, easy meal ideas and nutritional information. We have step-by-step recipes with accompanying cook-along videos on our YouTube channel, as well as practical information from Home Economics teachers in each issue. There’s something for everyone, as young cooks can flip to the Kids’ Kitchen section for fun kitchen tips, kid-friendly cooking products and a cut-out-and-keep recipe that they’re sure to love! Check out Easy Food on Facebook, Twitter, Instagram and YouTube.
 

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