Hairy Bikers Cottage Pie is made with lean minced beef, onions, celery, carrots, chopped tomatoes, tomato purée, beef stock, Worcestershire sauce, mixed herbs, cornflour, and a leeky potato topping made with potatoes, leeks, and half-fat crème fraiche.
This easy Cottage Pie recipe creates a comforting dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Hairy Bikers Cottage Pie Ingredients
For The Filling:
- 400g Lean Minced Beef
- 2 Medium Onions, Chopped
- 2 Celery Sticks, Finely Sliced
- 2 Medium Carrots, Diced
- 400g Can Of Chopped Tomatoes
- 2 Tbsp Tomato Purée
- 500ml Beef Stock (Made With 1 Beef Stock Cube)
- 1 Tbsp Worcestershire Sauce
- 1 Tsp Dried Mixed Herbs
- 4 Tsp Cornflour
- 1 Tbsp Cold Water
- Flaked Sea Salt
- Freshly Ground Black Pepper
For The Leeky Potato Topping:
- 750g Floury Potatoes (Such As King Edwards Or Maris Pipers)
- 2 Tsp Sunflower Oil
- 2 Slender Leeks, Trimmed And Cut Into 1cm Slices
- 150g Half-fat Crème Fraiche
- Flaked Sea Salt
- Freshly Ground Black Pepper
How To Make Hairy Bikers Cottage Pie
- Cook the beef mixture: Place a large non-stick saucepan or flameproof casserole dish over medium heat. Add the mince, onions, celery, and carrots. Cook for 10 minutes until lightly coloured, breaking up the meat as it cooks. Stir in the tomatoes, tomato purée, beef stock, Worcestershire sauce, and mixed herbs. Season with a pinch of salt and plenty of black pepper. Bring to a boil, reduce heat, cover loosely, and simmer gently for 40 minutes, stirring occasionally.
- Prepare the potato topping: About 20 minutes before the meat is ready, peel and cut the potatoes into rough 4cm chunks. Put them in a large saucepan, cover with cold water, and bring to a boil. Reduce heat slightly and simmer for 18–20 minutes until very tender. Heat the oil in a non-stick frying pan, fry the leeks for 5 minutes until softened but not coloured. Drain the potatoes, tip them back into the pan, season, and mash with the crème fraiche until smooth. Stir in the sautéed leeks and set aside.
- Thicken the beef mixture: Preheat the oven to 220°C/425°F/Gas Mark 7. Mix the cornflour with the cold water to make a smooth paste. Stir this into the beef and cook for another 1–2 minutes until the sauce thickens, stirring often.
- Assemble the pie: Pour the beef mixture into a 2-litre shallow ovenproof dish. Using a large spoon, top the beef with the mashed potatoes and leeks. Spoon the mixture around the edge of the dish first, then fill the middle, and fluff up with a fork.
- Bake: Bake for 30 minutes until the topping is golden and the filling is bubbling. If making ahead, let the pie cool, cover, and refrigerate.
Recipe Tips
- Brown the Minced Beef Properly: Ensure the minced beef is browned well to enhance the flavour. Don’t rush this step; let the meat develop a rich colour.
- Cut Vegetables Evenly: Dice the onions, celery, and carrots into uniform pieces for even cooking and a consistent texture in every bite.
- Simmer Gently: After bringing the beef mixture to a boil, reduce the heat and simmer gently. This slow cooking helps tenderise the meat and blend the flavours well.
- Mash Potatoes Thoroughly: Mash the potatoes well with the crème fraiche until they are smooth and lump-free for a creamy topping.
- Fluff Up the Topping: Use a fork to fluff up the mashed potato topping before baking. This creates a crisp, golden crust that contrasts nicely with the filling.
What To Serve With Cottage Pie
Cottage Pie goes well with green beans, parsnips, peas, or a salad. You can also serve it with bread, mashed peas, roasted carrots, or pickled red cabbage for a hearty meal.
How To Store Leftovers
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers
- In The Oven: Preheat oven to 180°C (350°F), cover the pie with foil, and bake for 20-25 minutes until heated through.
- In The Microwave: Heat on high for 3-4 minutes per portion until hot.
Cottage Pie Nutrition Facts
- Calories: 500
- Protein: 25grams
- Fat: 20 grams
- Carbohydrates: 50 grams
- Fiber: 5 grams
- Sugar: 5 grams
- Sodium: 500 milligrams
Try More Hairy Bikers Recipes:
- Hairy Bikers Lamb Rogan Josh
- Hairy Bikers Salmon Tray Bake
- Hairy Bikers Pot Roast Brisket
- Hairy Bikers Anglesey Eggs
Hairy Bikers Cottage Pie
Description
Hairy Bikers Cottage Pie is made with lean minced beef, onions, celery, carrots, chopped tomatoes, tomato purée, beef stock, Worcestershire sauce, mixed herbs, cornflour, and a leeky potato topping made with potatoes, leeks, and half-fat crème fraiche.
This easy Cottage Pie recipe creates a comforting dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 4 people.
Ingredients
For The Filling:
For The Leeky Potato Topping:
Instructions
- Cook the beef mixture: Place a large non-stick saucepan or flameproof casserole dish over medium heat. Add the mince, onions, celery, and carrots. Cook for 10 minutes until lightly coloured, breaking up the meat as it cooks. Stir in the tomatoes, tomato purée, beef stock, Worcestershire sauce, and mixed herbs. Season with a pinch of salt and plenty of black pepper. Bring to a boil, reduce heat, cover loosely, and simmer gently for 40 minutes, stirring occasionally.
- Prepare the potato topping: About 20 minutes before the meat is ready, peel and cut the potatoes into rough 4cm chunks. Put them in a large saucepan, cover with cold water, and bring to a boil. Reduce heat slightly and simmer for 18–20 minutes until very tender. Heat the oil in a non-stick frying pan, fry the leeks for 5 minutes until softened but not coloured. Drain the potatoes, tip them back into the pan, season, and mash with the crème fraiche until smooth. Stir in the sautéed leeks and set aside.
- Thicken the beef mixture: Preheat the oven to 220°C/425°F/Gas Mark 7. Mix the cornflour with the cold water to make a smooth paste. Stir this into the beef and cook for another 1–2 minutes until the sauce thickens, stirring often.
- Assemble the pie: Pour the beef mixture into a 2-litre shallow ovenproof dish. Using a large spoon, top the beef with the mashed potatoes and leeks. Spoon the mixture around the edge of the dish first, then fill the middle, and fluff up with a fork.
- Bake: Bake for 30 minutes until the topping is golden and the filling is bubbling. If making ahead, let the pie cool, cover, and refrigerate.
Notes
- Brown the Minced Beef Properly: Ensure the minced beef is browned well to enhance the flavour. Don’t rush this step; let the meat develop a rich colour.
- Cut Vegetables Evenly: Dice the onions, celery, and carrots into uniform pieces for even cooking and a consistent texture in every bite.
- Simmer Gently: After bringing the beef mixture to a boil, reduce the heat and simmer gently. This slow cooking helps tenderise the meat and blend the flavours well.
- Mash Potatoes Thoroughly: Mash the potatoes well with the crème fraiche until they are smooth and lump-free for a creamy topping.
- Fluff Up the Topping: Use a fork to fluff up the mashed potato topping before baking. This creates a crisp, golden crust that contrasts nicely with the filling.
Hairy Bikers Cottage Pie, Cottage Pie Uk Recipe