Crispy topped cottage pie

Try this twist on a family favourite, with tasty beef mince topped with golden sliced potatoes.

Serves: 4

Preparation time:  20 minutes

Cooking time:  1 hour

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You will need

  • 1½ tablespoons olive oil
  • 1 onion, peeled and chopped
  • 1 garlic clove, peeled and finely chopped
  • 400g basics beef mince
  • 500g carrots, peeled, cut lengthways and sliced
  • 400g tin basics peeled plum tomatoes, chopped
  • 1 teaspoon dried mixed herbs
  • 1 beef (or vegetable) stock cube made up to 150ml with hot water
  • 800g potatoes, peeled and thinly sliced
  • 300g British garden peas
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Recipe Information

Step by step guide to making Crispy topped cottage pie

  1. Preheat the oven to 220ºC, fan 200ºC, gas mark 6. Heat 1 tablespoon of the oil in a large pan and cook the onion for 5 minutes, until soft, adding in the garlic for the last minute.
  2. Stir in the beef mince and carrots and cook for a further 5 minutes. Pour in the chopped plum tomatoes, mixed herbs and stock, bring to a boil and then simmer for 25 minutes.
  3. Meanwhile, in a medium saucepan, par-boil the sliced potatoes for 10 minutes.
  4. Spoon the mince mixture into a 1 litre baking dish, top with the sliced potatoes, brush with the remaining oil and then cook on the top shelf of the oven for 35 minutes, until the potatoes are golden.
  5. Near the end of the cooking time, boil or microwave the peas according to the pack instructions. Drain and serve with the cottage pie.

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Nutritional information for Crispy topped cottage pie

Nutritional information for Crispy topped cottage pie

Nutrition type per serving
Calories 689 kcal
Total Fat 23g
Saturated Fat 8.3g
Salt 1.09g
Sugar 19.7g

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