Get Beefed Up: Cottage Pie Recipe

7 months ago

cottage pie

Just like a shepherd’s pie, a cottage pie uses mashed potatoes as its topping instead of a pastry. But unlike a shepherd’s pie, a cottage pie is filled with beef while the former uses lamb. For this recipe, we’re introducing you to the latter with its beefy goodness!


Cottage Pie
Makes 4-5 servings


3 Tbsps Cooking oil

1 Large onion, finely diced

4 cloves Garlic, finely chopped

1 Large carrot, cut into 1/4 inch squares

1 kilo Lean ground beef

2 Tbsps Tomato paste

2 cups Good quality beef stock

1 Tbsp Worcestershire sauce

2 Bay leaves

1 Tbsp Fresh thyme leaves



600g Potato, peeled and cut in half

3 Tbsps Butter

½ cup Grated parmesan


  1. In a large pan, heat oil and sauté onions, garlic, and carrots together until soft. Turn up the heat and add the ground beef. Fry it until nice and brown, then add the tomato paste and cook for another five minutes.
  2. Once the tomato paste is cooked, add the beef stock, Worcestershire sauce, bay leaf, and thyme then simmer until the sauce is thick. Season with salt and pepper to taste. Transfer to an ovenproof baking dish to cool slightly.
  3. For the mash, add the potatoes to a pot and add cold, salted water (cooking the potatoes with cold water at the start will ensure that they cook from the inside out). Simmer until just cooked. Strain the potatoes in a colander and add them back to the pot and return to the heat for 10 seconds (this will just cook out most of the water still stuck in the potato which will give you a lighter and fluffier mash.)
  4. Remove pan from heat and mash potatoes with a potato masher. While mashing add butter, salt, and pepper and make sure that your mash is smooth. Add the grated Parmesan and stir until well incorporated.
  5. Spread the mash on top of the ground beef mixture and make patterns with a fork or use a piping bag to pipe patterns on top.
  6. Bake pies at 190° C for 20–30 minutes depending on the size of your baking dish.
  7. Bake until the ground beef mix is bubbling underneath the mash and the potatoes are golden brown. Serve immediately.


Recipe by Chef Hylton Le Roux
Photographed by Zac Moran of Studio 10


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