🥧 Cottage pie
Cottage pie is a baked dish of minced beef cooked with onion, carrot and peas in a savoury gravy, topped with a thick layer of buttery mashed potato. The top is baked until golden and crisp at the ridges, while the filling stays rich and saucy. It is served hot, often with extra green vegetables.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g ground beef
- 1 onion, chopped
- 2 carrots, diced
- 150 g peas
- 1 tbsp tomato paste
- 300 ml water
- 1 kg potatoes
- 40 g butter
- Salt, pepper and thyme
Method
- Boil the potatoes until tender, mash with the butter and season.
- Brown the beef in a dry pan, then add the onion and carrot and cook 5 minutes.
- Stir in tomato paste, thyme and water and simmer 20 minutes, adding the peas at the end.
- Spread the filling in a baking dish, cover with mash and rough up the top with a fork.
- Bake at 200 °C for 25 minutes until golden.
How to make it lighter
- Use lean beef and pour off the fat after browning.
- Mix some cooked carrot or swede into the mash and use less butter.
- Bulk up the filling with extra vegetables so a smaller scoop fills you.
History
The name 'cottage pie' appears in Britain in the late 18th century, when potatoes were becoming an affordable food for rural households. It is the beef counterpart of shepherd's pie, which is made with lamb.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →