Mummy’s Cottage Pie


The ultimate comfort food has to be cottage pie.

Shepherds pie is made with lamb mince, cottage pie with beef mince, so I’m told.

This is a great recipe to freeze if there are any leftovers (let it cool completely before freezing).

Made from scratch, this is such a healthy, wholesome meal.

Use up any carrots or onions left in the bottom of the fridge – this is good on the purse strings too!

I just crave food like this on a blustery day. Now Lils hasn’t been always been a fan but she’s come round. It’s the mash, so I just mix it in well with the mince and she doesn’t even know it’s in there!

A little tip is to let the mince mixture cool for a few minutes before topping it with potato, that way the potato doesn’t sink into the mince!! Well, doesn’t sink too much – I actually like the mince bubbling over the potato.

A few sprigs of fresh thyme and parsley turns this dish from pub grub to something pretty special!


  • 500 g lean mince beef
  • 4 carrots
  • 2 onions
  • 2 garlic cloves
  • 1 tablespoon tomato puree
  • a little splash of Worcestershire sauce
  • a little fresh, chopped parsley
  • a few sprigs of fresh thyme
  • 2 beef stock cubes dissolved into a half pint of hot water
  • 1 bay leaf
  • 2 teaspoons cornflour

The mash

  • 8 potatoes (Maris Piper if possible)
  • 1 tablespoon butter
  • a quarter pint milk



(Serves 4)

Preheat the oven to 180°c / gas Mark 4. Get a deep, ovenproof dish, a large saucepan and a large pan.

Peel and chop your potatoes and boil them in the large saucepan with the lid on for around 25 minutes until soft.

Crush the garlic, peel and chop the onions and carrots.

Put the large pan on a medium heat with a little oil and brown the onion, carrots and garlic for around 5 minutes.

Add the mince and fry until browned, breaking it up as you cook it (drain off any excess fat).

Squeeze in the tomato puree and sprinkle in your freshly chopped herbs then add the bay leaf.

Pour over half a pint of beef stock and your Worcestershire sauce.

Simmer on a low heat for around 15 minutes then season with salt and pepper.

Make up a cornflour paste by adding a tiny drop of cold water to 2 teaspoons of cornflour in a cup. Add it in and stir until the gravy has thickened up.

Place into the deep, ovenproof dish and let it cool a little while you make the mash.

When the potatoes are cooked, mash them really well – beat the living daylights out of them!

Add the butter and milk and stir thoroughly. Top the mince mixture with the mashed potato and a sprinkle of salt and pepper.

Bake in the oven for 25 minutes!!

6 thoughts on “Mummy’s Cottage Pie

  1. Pingback: One ordinary Mummy | oneyummymummy

  2. That looks like what we call Sheppard’s Pie here! I love this and will be trying your recipe for sure 🙂 Thanks for linking on #foodpornthursdays

    • i would say the same but… shepherds pie is made with lambs mince…. cottage pie is made with minced beef…. its what granny always said… (and Irish granny,s never wrong) he he thanks for taking the time to comment #foodpornthursdays

  3. Hey, I love your recipes, so easy to follow. Was just wondering if I let the mince cool, cook it and freeze leftovers would I not be reheating the meat a second time?

    • hi Paula.. just cool the mince a bit while you cook the potatoes.. (the temperature will be room temp.. it will be fine )

      thanks for your comment x

Leave a Reply