Cottage Pie

Preparation time
20 mins
Cooking time
25 mins


For The Pie

  • 1400g Beef Mince
  • 1 medium onion (finely chopped)
  • 2 medium carrots (finely chopped)
  • 2 celery sticks (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 100ml red win
  • 3 tbsps Geo Watkins Mushroom Ketchup
  • 850ml beef stock
  • 2 bayleaves
  • Salt to taste
  • 2 sprigs rosemary
  • 40g plain flour
  • 3tbsps olive oil

For the Mash

  • 200g cheddar cheese
  • 1000g potatoes (peeled and halved)
  • 200ml double cream
  • 25g butter
  • 10 straws chopped chives
  • Salt to taste


  • In a large saucepan and fry 1400g beef mince until browned. Set aside as it browns.
  • Put 3 tbsp olive oil into the pan, add finely chopped onions, chopped carrots and chopped celery sticks and cook on a gentle heat until soft, about 8-10 mins.
  • Add finely chopped garlic cloves and plain flour, increase the heat and cook for a few mins, then return the beef to the pan.
  • Pour over red wine and boil to reduce it slightly before adding the 850ml beef stock, Geo Watkins, a few rosemary sprigs and 2 bay leaves.
  • Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and rosemary stalks.
  • Meanwhile, make the mash. In a large saucepan, cover the potatoes which you've peeled and halved, in salted cold water, bring to the boil and simmer until tender.
  • Drain well, then allow to steam-dry for a few mins. Mash well with the 200ml double cream, 25g butter, ¾ chop chives and three-quarters of the 200g strong cheddar cheese. Check for seasoning.
  • Spoon the meat into ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.
  • If eating straight away, heat oven to 200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.
  • Garnish with remaining chop chives.