• 6servings
  • 130minutes
  • 541calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1tbsp olive oil

  2. 1 onion, peeled and finely chopped

  3. 2 medium carrots, chopped

  4. 2 medium celery sticks, chopped

  5. 1x700g pack lean beef steak mince

  6. 100ml red wine

  7. 2 cloves garlic, peeled and finely chopped

  8. 2tbsp tomato puree

  9. 2tbsp plain floor 3tbsp Worcestershire sauce

  10. 1x500g beef stock, heated (try a pouch of Sainsbury's Signature beef stock)

  11. 10g fresh thyme, broken into sprigs

  12. 1 bay leaf

  13. 400g steamed green beans, to serve

  14. 1.4kg King Edward potatoes, peeled and cut into equal sized chunks

  15. 50ml semi-skimmed milk

  16. 25g unsalted butter

  17. 2 1/2l oven-proof dish

Instructions Jump to Ingredients ↑

  1. For the cottage pie filling: heat the oil in a large non-stick saucepan over a medium heat. Add the onion, carrot and celery and cook gently for 10 mins, until softened and beginning to brown. Add the mince in batches and cook for a further 10 mins, until browned.

  2. Pour in the wine and bring to the boil, then simmer for 2 mins. Add the garlic and tomato puree and stir well to combine. Increase the heat and cook for 2 mins, then add the flour, Worcestershire sauce, stock, thyme and bay leaf. Bring to the boil, then reduce the heat and simmer gently for 40-45 mins, until the sauce has thickened.

  3. Meanwhile, preheat the oven to 200°C/400°F/Gas Mark 6.

  4. For the mashed potato: place the potatoes in a large saucepan, cover with cold water and bring to the boil. Cook for 10-15 mins, until tender, then drain. Mash with the milk and butter and set aside.

  5. For the cottage pie: remove the bay leaf and thyme stalks from the mince and discard. Spoon the mixture into a an oven-proof dish. Top with the mashed potato and cook in the oven for 30-35 mins, until the mash is golden. Serve with the steamed green beans.


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