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The best cottage pie recipe

The best cottage pie recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef pie

This dish is beautiful with the sweetness of the port and depth of a good beef stock. A big bowl of this with warm crusty bread makes my family and friends happy anytime of the year...enjoy!

Renfrewshire, Scotland, UK

141 people made this

IngredientsServes: 6

  • 900g (2 lb) minced beef
  • 2 OXO® stock cubes
  • 1/2 swede, finely diced
  • 3 carrots, finely diced
  • 1 large onion, diced
  • 2 garlic cloves, grated
  • 2 bay leaves (dried or fresh)
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 mugful of port
  • 600 to 1200ml (1 to 2 pt) beef stock (enough to cover)
  • 1.3kg (3 lb) potatoes
  • 1 mug frozen peas
  • 1 handful finely chopped parsley
  • cornflour, to thicken
  • 1 knob butter
  • milk, as needed
  • salt and pepper to taste

MethodPrep:20min ›Cook:2hr ›Ready in:2hr20min

  1. Fry the mince in a little oil with the stock cubes till browned. Add in the swede, carrot, onion, garlic, bay, thyme and rosemary and fry for about 5 minutes.
  2. Add the port and leave uncovered, simmering until port has completely evaporated. At this stage add the beef stock to cover, and simmer for 1/2 hour, covered. Meanwhile, peel and chop your potatoes and boil till tender.
  3. Remove the bay leaves from the mince mixture, stir in the peas and parsley. Make a cornflour paste by adding water to a little cornflour in a cup, do this and stir in a little at a time till you get a lovely thick consistency.
  4. Preheat the oven to 200 C / Gas 6.
  5. Mash the potatoes with a large knob butter and add just a little milk as you want the potatoes to be quite firm. Add salt and pepper to taste.
  6. Transfer the mince to an ovenproof dish and layer the mashed potatoes on top in dollops starting from the middle of the dish spreading out gently. Then with a fork, score the whole pie.
  7. Bake in the preheated oven cook for approximately 40 minutes or until golden brown. Serve with crusty bread.


You can make this dish in advance a day or 2 and refrigerate ready for the oven. Also leaving the mince to cool before placing in the dish makes the potato a little easier to spread.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

Made this for my friends and they absolutely loved it as did my husband and I. Due to not having enough of some ingredients I only put half a mug of port in, adding a bit more water, and I used fresh dill, parsley and thyme from the garden but only 2 x teaspoons of each, which came through but didn't overpower the flavour. I also sprinkled the mash with strong cheddar cheese as I like it and so do my friends.-09 Oct 2017

Lovely easy recipe. I sprinkled cheese on top resulting in a gorgeous golden finish. Living alone, I found this great to microwave leftovers for a quick meal after work.-30 Apr 2017

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