Main Meal Recipes > Cottage Pie

This recipe is part of the March 2011 Recipes Menu

Smoked Haddock Terrine
Cottage Pie
Treacle Tart

A good-tempered main course that can be put together at the last minute and heated through. Serve straight from the oven in an attractive casserole dish with grated cheese and a selection of vegetables.


Cottage Pie
1lb minced steak beef
2 onions, peeled and diced
8oz mixed frozen vegetables of choice
2 beef stock cubes
1 pint cold water
8 medium potatoes, peeled, cooked and mashed with butter and a little cream
salt and pepper
butter for topping
(see measure conversions for more information)


- Place the mince, onions and water in a saucepan.
- Bring to the boil.
- Stir well, breaking up any clumps of mince.
- Lower the heat and simmer for one hour.
- Add the stock cubes.
- Add the frozen vegetables.
- Bring back to the boil.
- Season to taste.
- Spoon off most of the gravy and reserve.
- Put the mince into a suitable oven-proof dish.
- Spoon mashed potato over the mince.
- Dot pieces of butter on top of the mash.
- Heat through and brown in the oven at 190 degrees C.
- Thicken reserved gravy and serve with cottage pie.