Cottage Pie


shepherds-pieThe classic Cottage Pie.


  • 1 kg beef mince
  • 1 onion large finely chopped
  • 1 carrot finely chopped
  • 1/4 tsp thyme
  • 1 tbs tomato paste
  • 1 tbs worcestershire sauce
  • 2 tsp soy sauce
  • 1 1/2 cups beef stock
  • 1 pinch seasoning to taste
  • 2 tbs plain flour
  • 1/4 cups water


  • 750 gms potato
  • 60 gms butter
  • 1/4 cups milk
  • 1 pinch seasoning to taste


STEP 1 Place mince in pan, cook over high heat, stirring until meat is well browned.
STEP 2 Pour off excess fat and add onion and carrot.
STEP 3 Cook until onion is transparent. Add thyme, tomato paste, Worcestershire sauce, soy sauce, stock and salt and pepper. Mix well.
STEP 4 Bring mixture to boil, reduce heat and simmer, covered for 25 minutes.
STEP 5 Stir in blended flour and water until mixture boils and thickens.
STEP 6 Reduce heat and simmer gently for 5 minutes. Place mixture into overproof dish.
STEP 7 Topping: Boil potatoes until tender. Drain and mash potato.
STEP 8 Add butter and milk and beat until smooth and creamy. Season with salt and pepper.
STEP 9 Spread potato evenly over meat and bake at 180C for 45 minutes or until golden brown.


Score potato mixture with a fork, as this helps to make it crisp and crunchy. I have used chicken stock successfully too. Make sure you don’t put the lid on when you put it in the oven, the topping won’t crisp up.