Cottage Pies with cheesy potato topping

Cottage Pies with cheesy potato topping

Reemol Bony


  1. 2 tbsps sunflower oil
  2. 1 onion large , thinly sliced
  3. 1 celery stalk, finally chopped
  4. 1 carrot large , finally chopped
  5. 750 gm beef minced
  6. 2 tsps plain flour
  7. 300 ml beef stock
  8. 1 tbsp tomato pure
  9. 2 tbsps Worcestershire sauce
  10. Salt pepper and
  11. Topping:-
  12. 759 gm potatoes , cut in to chunks
  13. 30 g butter
  14. 3 tbsps milk hot
  15. 125 g cheddar cheese mature , grated


45 mins
  1. Add Photo

    Heat the oil in a pan, add onion, celery and carrots and cook for 3 minutes. Add the minced beef and cook for 5 minutes.

  2. Add Photo

    Add the flour and cook for 2 minutes. Add the stock, tomato puree and sauce, season with salt and pepper and bring to a boil. Cover and simmer, stirring occasionally, for 45 minutes.

  3. Add Photo

    Remove from the heat and transfer in to a large oven proof dish and set side.

  4. Add Photo

    Prepare pototo topping: Cook the potatoes in boiling salted water for 20 minutes or until tender. Drain and add the butter and hot milk to the potatoes and mash until soft. Then add the cheese and salt and pepper.

  5. Add Photo

    Cover the minced beef mixture with the mashed potato using a spoon and spread over the top to cover completel. You may score the surface using a fork to give a decorative look.

  6. Add Photo

    Cook in a preheated oven at 200°c for 40minutes until pototo topping is golden brown and the meat mixture is bubbling. Serve hot.

  7. Add Photo

    Note: You may omit the cheese in the potato and can use olive oil instead of butter.

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