Julie Goodwin's Cottage Pie

Monday February 4, 2013
Cottage pie

Prep time: 10 minutes Cooking time: 40-50 minutes

Serves 6 (generous helpings!)


  • 4 Sebago or Dutch cream potatoes (about 800g)
  • 50g butter
  • 1/3 cup milk
  • 1 teaspoon salt
  • 1 teaspoon vegetable oil
  • 2 small brown onions, chopped
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 750g lean beef mince
  • 2 carrots, peeled and diced small
  • 1/5 cup tomato paste
  • 1/4 cup plain flour
  • 1 cup beef stock
  • Ground black pepper


  • Preheat oven to 180*C. Peel the potatoes and boil in a large pot of salted water until tender. Drain and mash immediately with half the butter, milk and half the salt. Set aside.
  • In a large frypan or chef’s pan, heat the oil over a medium high heat and add the onion, celery and carrot. Saute for 5 minutes or until transparent and fragrant. Add the beef and cook for a further 6-8 minutes, breaking up any lumps with a spoon, until all the meat has browned.
  • Add the tomato paste and saute for a further minute. Sprinkle the flour over the meat mixture and stir to mix through. Add the stock a little at a time until all incorporated. The meat mixture should be a lovely dark brown colour, and the gravy will be rich.
  • Place the meat mixture into a 22 x 22cm square glass or ceramic baking dish. Carefully spread the mashed potato over the top and rough it up with a fork – this will help to create lovely crispy bits on top. Dot the top with the remaining butter.
  • Bake for 30-40 minutes or until the top is quite a deep golden brown.
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