Classic Beef Mince Cottage Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Classic Beef Mince Cottage Pie

Classic Beef Mince Cottage Pie

with Cheese and Sauteed Peas

This Classic Beef Mince Cottage Pie is a crowd pleaser and is one to get the family round the dinner table for. Super simple to make, and easily customised to suit the kids too.

Calorie Smart
Family Friendly
High Protein

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

450 grams


240 grams

British Beef Mince

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Mixed Herbs

22 grams

Red Wine Jus Paste

(Contains Sulphites, Celery)

30 grams

Mature Cheddar Cheese

(Contains Milk)

120 grams


Not included in your delivery

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2537 kJ
Energy (kcal)606 kcal
Fat25.7 g
of which saturates11.8 g
Carbohydrate58.7 g
of which sugars9.2 g
Protein40.8 g
Salt1.75 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Garlic Press
Potato Masher
Oven dish


Cook the Potatoes

Bring a large saucepan of water with 1/2 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Brown the Mince

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the beef mince. Season with salt and pepper. Cook, stirring occasionally, until the mince has 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.

Meanwhile, peel and grate the garlic (or use a garlic press).

Simmer and Stir

Once the mince has browned, drain and discard any excess fat. Stir in the tomato puree, garlic and mixed herbs, then stir-fry for 1 min. 

Stir in the water for the sauce (see pantry for amount) and red wine jus paste, then bring to the boil.

Lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle.

Make the Mash

While the mince simmers, preheat your grill to high. Grate the Cheddar.

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. Cover with a lid to keep warm.

Grill your Cottage Pie

Once the mince mixture is ready, taste and season with salt and pepper if needed, then transfer to an appropriately sized ovenproof dish.

Top with an even layer of mash and sprinkle over the Cheddar.

Grill until the cheese is bubbling and golden, 5-6 mins.

Finish and Serve

Meanwhile, wipe out the mince frying pan and pop it back on medium-high heat with a drizzle of oil.

Once hot, add the peas and stir-fry for 2-3 mins, then remove from the heat.

When everything's ready, carefully remove the cottage pie from your grill and share between your plates. Serve with the peas alongside.