Cottage Pie: Beef and Mashed Potato Casserole

Beef and Mashed Potato Casserole
Weekly classic
A British Classic!
Cooking time: 60 min
Cals 981 · Prot 59 · Carbs 87 · Fat 45
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Meat sauce

Lean beef mince
350 Grams
Brown onion
1 Piece
Garlic cloves
2 Piece
1 Piece
Olive oil
2 Tbsp
0.5 Tsp
Tomato paste
70 Grams
200 ML
Beef stock cube
0.5 Piece
Worcestershire sauce
15 ML
Onion marmalade
28 Grams
Black pepper
0.5 Tsp
Green peas
100 Grams


600 Grams
Salted butter
20 Grams
Whole milk
100 ML
1 Piece
1 Tsp
Grated cheddar
60 Grams


1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes. Add the potatoes to a pan of salted boiling water. Cook the potatoes over a medium heat for 20 min or until soft. 
2 Prep vegetables
Meanwhile, peel and finely chop the onion and garlic. Peel and grate the carrot.
3 Make beef sauce
Heat a pan over a medium-high heat with a drizzle of oil. Fry the beef mince and onion with a pinch of salt for 5-7 min. Add the garlic and tomato paste. Add the grated carrotsmeasured waterstock cubeWorcestershire, onion marmalade and pepper. Reduce the heat to low. Cover with a lid and simmer for 15 min.
4 Make mash
Once ready, drain the potatoes and return them to the pan with the salted butter. Mash. Slowly add enough milk (about 50/75/100 ml) to reach your desired mash consistency. Add the eggs, a generous pinch of salt and half of the grated cheddar. Mix well.
5 Bake
Add the green peas to the beef sauce and check the seasoning. Season with salt and pepper. Pour the beef sauce into a baking dish. Spoon the mashed potatoes over the top. Smooth the surface with a spatula. Sprinkle with the remaining cheese. Bake for 15-20 min. 
6 Serve
Once baked, set the pie aside to rest for 5 min, then serve.
Tips for fussy eaters
Why not add more grated veggies, such as zucchini?
Pro tip
Make sure the pan is hot before adding the beef. This will ensure it browns nicely!

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