Easy cottage pie
  • Serves icon Serves 4
  • Time icon Hands-on time 20 min, simmering time 30 min, oven time 30 min

There’s a reason classic cottage pie is a family favourite – rich meaty sauce made with beef, carrots and red wine topped with fluffy, cheesy mash is a wonderful combination.

But if you’re looking for shepherd’s pie, made with lamb, this recipe – from Gary Lee at the famous restaurant The Ivy – is the one to make.

Nutrition: per serving

Calories
708kcals
Fat
38.5g (17.1g saturated)
Protein
34.1g
Carbohydrates
45.6g (15.1g sugars)
Fibre
7.2g
Salt
1.2g
Calories
708kcals
Fat
38.5g (17.1g saturated)
Protein
34.1g
Carbohydrates
45.6g (15.1g sugars)
Fibre
7.2g
Salt
1.2g

Ingredients

  • 1 finely chopped onion
  • 3 diced carrots
  • 2 crushed garlic cloves
  • 500g minced beef
  • 150ml red wine
  • 3 tbsp Worcestershire sauce
  • 400g tin chopped tomatoes
  • 1½ tbsp tomato purée
  • a large handful of torn fresh basil leaves
  • a pinch of sugar
  • 100ml water
  • 800g mashed potato
  • 50g grated mature cheddar

Method

  1. Heat a glug of olive oil in a large frying pan, then add the chopped onion and diced carrots. Fry for 5-8 minutes until softening. Add the crushed garlic and minced beef, breaking up the beef with a wooden spoon. Fry for 5 minutes or until most of the mince has turned brown.
  2. Add the red wine and boil for 2-3 minutes, then add the Worcestershire sauce, chopped tomatoes, tomato purée, fresh basil, sugar and 100ml water. Simmer gently for 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.
  3. Pour the beef into a 1.5 litre ovenproof dish. Top with the mashed potato, then sprinkle with grated cheddar. Bake for 30 minutes or until golden brown on top.

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