Cook something – Cottage Pie

“Similar to lasagne, cottage pie is a favourite comfort food.”


For the mince

400 g beef mince
125 g streaky bacon
40 g butter
1 large onion
4 medium celery sticks
3 cloves garlic
50 g tomato paste
1 sprigs thyme
200 g button mushrooms
1 tin tomatoes
1 sprigs origanum
¹⁄₄ L beef stock

For the cauli-mash topping

1 medium cauliflower
100 g butter
2 large egg yolks
1 pinch nutmeg
About 100 g grated cheddar cheese


For the mince

  1. In a medium-sized, heavy-based frying pan, sauté the beef mince and streaky bacon in the butter until golden brown.
  2. Finely chop the onion and roughly chop the celery sticks.
  3. Once the mince has browned remove the meat, leaving the fat in the pan, and add the onion and celery.
  4. Sauté the onion and celery in the fat until golden brown. Add the minced garlic and sauté until aromatic.
  5. Return the mince to the pan. Add the tomato paste and stir until a dark sediment collects on the base of the pot (this sediment gives the mince an amazing roasted flavour).
  6. Add the beef stock, chopped thymebutton mushrooms and tinned tomatoes and simmer on a low heat for about an hour to cook and reduce.
  7. Add the chopped origanum and season to taste with salt and pepper.

For the cauli-mash topping

  1. Steam the cauliflower until it goes mushy.
  2. Place the cauliflower in a food processor and purée until smooth.
  3. While the blender is running, add the egg yolks.
  4. Add in the butter, one knob at a time until it has melted and the mixture is smooth.
  5. Season with nutmeg to taste.

To make the cottage pie

  1. Fill a lasagne/pie dish with the mince and smooth it out.
  2. Top it with the cauliflower purée.
  3. Top with the grated cheddar cheese or just leave with the cauli-mash topping only.
  4. Place it under the grill for 15 minutes until golden brown.

Cook’s Tip

This recipe serves four people and can be made ahead of time.

I prefer to use my own homemade stock in the recipe.


Photo credit: My own

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