Meal Manager
Cottage Pie

Cottage Pie

A hearty British cottage pie with savory beef, veggies, and a creamy cheesy mash topping—comforting, simple, and perfect for family dinner.
Serves: 4
Dinner
Meat
Prep: 20
Cook: 45
Comfort Food
Family Friendly
Oven-Baked
Cuisine: British
Skill level:
N/A
767 kcalCalories
54 gCarbs
45 gNet Carbs
47 gProteins
43 gFats
9 gFibers
  • Make the mash: Peel and cut potatoes into chunks. Boil in salted water until tender, drain well, then mash with butter and milk until smooth. Season to taste and fold in half of the cheddar.
    Milk: 120 ml
    Potato: 800 g
    Salt: 1 tsp
    Butter: 50 g
    Cheddar Grated: 40 g
  • Cook the aromatics: Heat olive oil in a large pan. Add onion, carrot, and celery; cook until softened. Stir in garlic and thyme for 1 minute.
    Celery: 2 stalks
    Thyme: 1 tsp
    Onion: 1 onion
    Olive Oil (EV): 1 tbsp
    Carrot: 2 carrots
    Garlic: 2 cloves
  • Brown the beef: Add beef and cook, breaking it up, until browned. Season with salt and black pepper.
    Beef: 500 g
    Black Pepper: 0.5 tsp
    Salt: 0.5 tsp
  • Build the sauce: Stir in tomato paste and flour; cook 1–2 minutes. Pour in beef stock and Worcestershire sauce, simmer 10–15 minutes until thick and glossy. Stir in frozen peas for the last 2 minutes; adjust seasoning.
    Flour: 1 tbsp
    Worcestershire Sauce: 1 tbsp
    Frozen Peas: 1 cup
    Tomato Paste: 2 tbsp
    Beef Stock: 250 ml
  • Assemble and bake: Spoon the beef mixture into a baking dish. Top with mash, rough up the surface, and sprinkle remaining cheddar. Bake at 200°C/400°F for 20 minutes until golden and bubbling. Rest 5 minutes before serving.
    Cheddar Grated: 35 g
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