Cottage Pie

Prep: 50min

Cook: 50min

Total: 1h40min

Yield: 4-6 servings

Dish: main meal

Cuisine: New Zealand


  • 500g-600g of mince (beef mince is used for a cottage pie, lamb for Sheppard’s pie, just to clear up any confusion)
  • 1 tbsp butter, 5 potatoes, 1-2 tbsp milk, salt and white pepper
  • 1 onion
  • 3 garlic cloves or 1 tsp of crushed garlic
  • Cooking oil
  • 125g tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 carrots, 3 celery sticks or other winter vegetables such as swede, parsnips
  • 1 glass of red wine with 1 tsp cornflour dissolved in it


  1. Peel and chop potatoes and pop onto boil
  2. Dice onion and fry in 1 tbsp of heated cooking oil with garlic
  3. Add mince and fry for 5 minutes until browned and broken into a fine mince. Add tomato paste, Worcestershire sauce and stir through, set mince aside
  4. Return the pan to the heat and add diced vegetables with wine/cornflour mix
  5. Cook vegetables in the frypan uncovered for 5 mins until left in a sticky sauce
  6. Mix together vegetable and mince
  7. Mash potato with the ingredients above. Don’t be light on the salt. Here is a tip from my nana: whip the mash using the fork it makes it nicely aerated!
  8. Layer your pie with mince then potato and bake uncovered for 20-30 mins at 180c until browned on top.

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Keywords: Cottage Pie, Cottage mince pie, mince pie, pie