MAIN
Cottage Pie
Beef mince under a lid of mashed potato. Basic is weeknight-friendly; Upgrade gives the filling more time and the top more attitude.
BASIC
Mince, vegetables, gravy and mash. Nothing fancy, and very hard to dislike.
Method
Make the mash
Boil the potatoes in salted water until tender. Drain, mash with butter and milk, and season.
Cook the filling
Brown the mince in a large pan. Add onion and carrot and cook until softened.
Make it gravy-ish
Stir in tomato paste, gravy powder and water. Add Worcestershire if using. Simmer for 10–15 minutes, then stir through the peas.
Assemble
Spoon the filling into a baking dish and spread the mash over the top.
Bake
Bake at 200°C for about 25 minutes until bubbling and browned on top.
UPGRADE
Brown the beef harder, reduce wine and stock, and finish with cheesy mash.
Method
Brown the beef
Brown the mince in batches so it actually colours rather than steams. Remove as it browns.
BrownLet the food develop actual brown colour. Grey meat can be cooked, but it is not browned. If liquid pools in the pan, use more heat or cook in smaller batches.Cooking words →Build the filling
Cook onion, carrot and celery until soft. Add garlic and tomato paste, then return the beef.
Reduce
Add red wine and reduce by about half. Add stock, Worcestershire and thyme and simmer for 30–40 minutes until thick.
ReduceCook a liquid so some of its water evaporates, leaving less liquid with a stronger flavour and usually a thicker texture.Cooking words →Make the mash
Boil and mash the potatoes with butter and milk. Stir through half the parmesan.
Assemble and bake
Put the filling in a baking dish, top with mash and remaining parmesan, then bake at 200°C until deeply browned.