Classic Beef Cottage Pie
with Cheesy Mashed Potato and Green Beans
- Sulphites
- Milk
- Egg
A British favourite, cottage pie is most recognisable as a deeply savoury layer of meat filling topped with mash. We're sticking to the classics here with beef, as well as adding cheese to the mash for extra indulgence. Best enjoyed after grilling until golden and scrumptious!
Ingredients
450 grams
Potatoes
1 unit(s)
Carrot
2 unit(s)
Garlic Clove
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
150 grams
Green Beans
Not included in your delivery
½ tsp
Sugar
50 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Put a large saucepan of water with 1/2 tsp salt on to boil for the potatoes.
Chop the potatoes into 2cm chunks (peel first if you prefer). Trim the carrot (no need to peel), then coarsely grate.
Peel and grate the garlic (or use a garlic press).
When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Meanwhile, heat a large frying pan on medium-high heat (no oil).
Once hot, add the beef mince and grated carrot. Fry until browned, 5-6 mins. Use a spoon to break up the mince as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.
Once the mince has browned, add the garlic and cook for 1 min more.
Stir in the passata, red wine stock paste, dried oregano, sugar and water for the sauce (see pantry for both amounts).
Bring to the boil, then lower the heat to medium and simmer until thickened, 4-5 mins.
Meanwhile, preheat your grill to high. Trim the green beans.
Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.
Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper.
Pour the beef mixture into an appropriately sized ovenproof dish. Spread the mash over the top in an even layer, using the back of a spoon to smooth it out.
Sprinkle over the cheese, then place the pie under your grill until bubbling and golden, 5-6 mins.
Once cooked, remove the pie from your oven and leave to stand for a couple of mins.
While the pie grills, wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water, then immediately cover with a lid or some foil.
Cook until the beans are tender, 4-5 mins. Remove from the heat and season with salt and pepper.
Share the beef cottage pie between your plates. Serve the green beans alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A rich, warming filling with a well-seasoned sauce; the red wine stock paste adds real depth. Some find the tomato and herb flavour stronger than a traditional gravy-based cottage pie.
- Ease of prep: Straightforward to follow and ready in around 45 minutes, making it achievable on a weeknight. A few cooks noted it uses several pans, so it helps to have everything ready before you start.
- Suggestions: Add extra potatoes if you prefer a thicker mash topping, and consider mixing the cheese into the mash rather than sprinkling it on top. Adding mushrooms or onion to the mince, or reducing the oregano slightly, can bring the flavour closer to a classic cottage pie.
- Next-day meals: Portions are generally satisfying, though some found the mash did not fully cover the filling; adding an extra potato or two helps stretch it for larger appetites.
- Vegetables: The grated carrot blends seamlessly into the mince, making it a handy way to add veg without anyone noticing. Some preferred the green beans boiled and kept slightly crunchy rather than stir-fried.
