Cottage Pie




Traditional British favorite meat and potato dish, with vegetarian version. Serves 4-6. Prep time: 30 min, cook time: 45-90 minutes depending on oven temp. Difficulty: med. Experiment with oven times before needing this on a deadline! Lovely with broccoli and peas.

Preparation time: 

2 hours


455 grams beef mince ((ground 1lb))
1 onion (medium, chopped)
1 swede ((turnip) diced or cubed)
3 carrot (medium, sliced)
1 garlic (clove, minced or powder)
1 can tomatoes (400g, chopped)
2 beef bullion cubes (or veg (Oxo))
8 potatoes (boiled and mashed, add butter and milk to suit)
1 tablespoon vegetable oil
3 tablespoons cheddar (grated or shredded)


You can substitute extra vegetables for a meat free version.


Heat oil in large frying pan over med-high heat, add onion and garlic, cook to soften, add chopped vegetables, cook 10 minutes turning often. Add ground meat (or skip) and bullion cubes. Add 1/2 c of water to help soften vegetables. Cook ten minutes or until meat is done, stirring regularly. Reduce heat to medium, add tomatoes and simmer. Turn meat/veg mixture into large baking dish, 9x12 in. Add water until mixture is covered. Bake in preheated oven. 45 minutes at 200c(fan), 60 min at 180c.(fan), or reduce further to suit time.

Prepare and start potatoes boiling 30 minutes before meat is due to be done. When done, drain potatoes and mash, adding butter and milk as required.

When vegetables in meat mixture are soft, mixture is ready, remove from oven and add gravy granules to thicken. Top with mashed potato. (This bit is tricky, I use a knife to spread small blobs gently.) Top with grated cheddar and return to oven for 15-20 minutes, or under a hot toaster/grill for a few minutes to lightly toast cheese. Serve.


Ex MIL ;-)

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