Cottage pie for 2

2 people
00h 20
01h 30

Comfort food doesn't get much better than a rich and hearty cottage pie. This recipe has a thick gravy and minced beef filling topped with creamy, fluffy mash.

The perfect portion for 2 people served with traditional vegetables.

Ingredients and Method

Ingredients

  • 2 tbsp Olive or Vegetable Oil
  • 400g Minced Beef
  • 1 White Onion, finely chopped
  • 1 Carrot, diced
  • 1 Garlic Clove, finely chopped
  • 1 tbsp Tomato Puree
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Plain Flour
  • 350ml Beef Stock
  • For the gravy:
  • 800g Floury Potatoes
  • 100ml Milk
  • 25g Butter
  • 100g Cheese, grated

Method

  1. Heat 1 tbsp of the oil in a sauté pan, then season and fry the mince until browned and set aside.
  2. Add the rest of the oil to the pan and gently fry the garlic, onion and carrots until soft for around 15 minutes.
  3. Add the tomato puree and flour and cook for a few minutes more before returning the beef to the pan.
  4. Add the stock and Worcestershire sauce and bring to the boil before simmering and reducing down for about 40 minutes until the gravy is nice and thick.
  5. For the mash, bring the potatoes to the boil in salted water and simmer until soft. Drain them well and allow to dry for around 5 minutes. Add the milk, butter and half of the cheese to the potatoes and mash well, then season with salt and pepper.
  6. Spoon the meat into the dish and flatten with the back of the spoon. Then spoon or pipe the mash over the top to cover the meat. Sprinkle on the remaining cheese.
  7. Serve with a side of veg for a hearty dinner. Ingredients 2 tbsp olive or vegetable oil 400g minced beef 1 white onion, finely chopped 1 carrot, diced 1 garlic clove, finely chopped 1 tbsp tomato puree 1 tbsp Worcestershire sauce 1 tbsp plain flour 350ml beef stock For the Mash 800g floury potatoes 100g milk 25g butter 100g grated cheese Step 1 Heat 1 tbsp of the oil in a sauté pan, then season and fry the mince until browned and set aside. Add the rest of the oil to the pan and gently fry the garlic, onion and carrots until soft for around 15 minutes Step 2 Add the tomato puree and flour and cook for a few minutes more before returning the beef to the pan Step 3 Add the stock and Worcestershire sauce and bring to the boil before simmering and reducing down for about 40 minutes until the gravy is nice and thick Step 4 For the mash, bring the potatoes to the boil in salted water and simmer until soft. Drain them well and allow to dry for around 5 minutes. Add the milk, butter and half of the cheese to the potatoes and mash well, then season with salt and pepper Step 5 Spoon the meat into the dish and flatten with the back of the spoon. Then spoon or pipe the mash over the top to cover the meat. Sprinkle on the remaining cheese Step 6 Place the dish on a flat tray in a pre-heated oven at 220°C/ 430°F / gas mark 7 and bake for 25-30 minutes, or until the topping is golden.
  8. Serve hot with a side of vegetables.

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