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Cottage Pie

This recipe is in categories Licence to cook, Main courses,
About this recipe:
Difficulty: 3

Skills required: using a knife, using the hob, preparing a selection of vegetables, using a vegetable peeler, using an oven.

Processes used: testing with a knifemashingchopping, tossing, draining 

Preparation Time: 15 minutes
Cooking Time: 25 -30 minutes
Number of servings: 4
Serving suggestions: Serve with seasonal vegetables.

This classic savoury dish can be made with beef, lamb or soya mince. The cabbage in the topping makes a nice change from using potato only. If you don't want to use cabbage try using sweet potato or carrot in the mash instead.


Making and cooking it
  1. Preheat the oven to 200C / Gas 6
  2. Prepare the vegetables
  3. Put the potatoes in a saucepan of water and bring to the boil. Simmer for 20 minutes or until soft. Test with a knife
  4. Meanwhile, in a frying pan, dry fry the beef with the carrot and onion until the mince is browned
  5. Stir in the flour, tomato puree and the Worcestershire sauce
  6. Add the stock cube to the water to make up the stock
  7. Add the stock to the meat mixture, bring to the boil and then simmer for 5 -10 minutes, until the carrot is soft
  8. During the last 5 minutes of cooking the potatoes, add the cabbage to the pan
  9. Drain the potatoes and cabbage in a colander 
  10. Return these to the saucepan and mash well with the milk.
  11. Spread the meat mixture into an oven-proof dish 
  12. Spoon the mash over the top
  13. Use a fork to decorate the top and bake in the oven for 20 -25 minutes, until golden brown