Meat-based recipe
A proper beef cottage pie is a useful way to turn a harvest of carrots, peas and celery into a comforting family supper. The vegetables are finely diced into the savoury filling, while a forked potato topping browns in the oven.
Ingredients
- 500g Beef mince
- 900g, peeled and cut into chunks Floury potatoes
- 2 medium, diced Carrots
- 1, finely diced Onion
- 1 stick, finely diced Celery
- 100g, fresh or frozen Peas
- 1 tbsp Tomato purée
- 1 tbsp Plain flour
- 400ml Beef stock
- 1 tsp Fresh thyme leaves
- 100ml, warmed Milk
- 40g Butter
- 1 tbsp Rapeseed or vegetable oil
- to taste Salt and black pepper
Equipment
Large frying pan · Saucepan · Potato masher · Baking dish
Method
- Heat the oven to 200°C (180°C fan). Put the potatoes in a pan, cover with cold water and add a pinch of salt. Bring to the boil and simmer for 15–20 minutes until a knife slips easily into the centre.
- Meanwhile heat the oil in a large frying pan over medium-high heat. Brown the mince in two batches, breaking it up with a spoon; let the first side colour before stirring. Transfer to a plate.
- Add the onion, carrot and celery to the pan with a splash of water. Cook for 7–8 minutes, stirring, until softened. Stir in the tomato purée and flour for 1 minute.
- Return the mince with any juices. Gradually stir in the stock, add thyme and bring to a gentle simmer. Cook uncovered for 15–20 minutes until thick but still moist. Stir in peas for the final 2 minutes and season to taste.
- Drain the potatoes thoroughly and leave them in the hot pan for 1 minute so excess steam escapes. Mash with warm milk and butter until smooth; season lightly.
- Spoon the beef filling into a baking dish. Spread the mash to the edges to seal it, then rough the surface with a fork. Bake for 25–30 minutes until the filling bubbles at the sides and the top is golden. Rest for 10 minutes before serving.
Allotment tip
Letting the filling thicken before assembly prevents a watery pie. If using freshly dug potatoes, choose a floury variety for a fluffy topping.
Serving suggestions
Serve with steamed cabbage or a crisp green salad. A little extra garden thyme works well in the filling.
Seasonal allotment note
Fresh peas and carrots make this especially good in summer, while stored potatoes and roots suit the colder months.
Ingredient swaps
Use lamb mince for a shepherd’s pie, or replace peas with chopped runner beans added early enough to soften. For a gluten-free version, thicken with 1 tbsp cornflour mixed with cold water and use stock labelled gluten-free.
Allergens: Celery Gluten (plain flour) Milk (mash)
Storing leftovers
Cool leftovers promptly, refrigerate within 2 hours and eat within 48 hours, or freeze in portions. Defrost in the fridge and reheat once until steaming hot throughout. Freeze assembled pie before baking for up to 3 months; thaw in the fridge before baking.