This delicious Hairy Bikers Cottage Pie is a comforting and hearty meal that’s perfect for any day. Made with tender minced beef, a rich, savory sauce, and a creamy, cheesy mashed potato topping, it’s simple to prepare using everyday ingredients. Enjoy it fresh out of the oven with your favorite greens for a satisfying dinner.
Ingredients Needed
For the Filling:
- 1 tbsp sunflower oil
- 1 large onion, peeled and chopped
- 2 celery sticks, finely chopped
- 2 carrots, peeled and finely chopped
- 2 garlic cloves, peeled and finely chopped
- 500g lean beef mince
- 150ml red wine
- 2 tbsp plain flour
- 500ml beef stock
- 300ml cold water
- 2 tbsp tomato purée
- ½ tsp dried mixed herbs
- 1 dried bay leafSplash of Worcestershire sauce
- Salt and freshly ground black pepper
For the Topping:
- 800g floury potatoes (King Edward or Maris Piper), peeled and cut into even-sized pieces
- 40g butter, cubed
- 3 tbsp milk
- 100g mature cheddar, grated
- Salt and freshly ground black pepper
To Serve:
- Green beans or shredded Savoy cabbage, cooked
How To Make Cottage Pie
- Cook the Vegetables and Meat: Heat 1 tbsp sunflower oil in a large, deep pan over medium heat. Fry the onion, celery, and carrots for 7-8 minutes until softened and lightly coloured. Add the garlic and cook for 2-3 minutes. Add the beef mince and cook for 4-5 minutes, stirring until browned.
- Add Wine and Flour: Pour the red wine into the pan, bring to a boil, and cook for 4-5 minutes until most of the liquid evaporates. Sprinkle the flour over the mixture and stir well for 2-3 minutes.
- Simmer the Sauce: Gradually add the beef stock and cold water, then stir in the tomato purée, dried herbs, and bay leaf. Simmer gently over low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce thickens. Add Worcestershire sauce and season with salt and pepper. Transfer to a 1.5-litre ovenproof dish and set aside.
- Prepare the Mash: Preheat the oven to 200°C/400°F/Gas 6. Place the potatoes in a large pan of cold water and bring to the boil. Reduce heat to a simmer and cook for 15 minutes until very soft. Drain the potatoes and return to the pan over medium heat to remove excess moisture. Mash with butter, milk, and cheese until smooth. Season with salt and pepper.
- Assemble the Pie: Spoon the mash over the mince in the dish, starting from the edges and working inwards. Smooth the top with a palette knife and create a pattern using a fork.
- Bake and Serve: Place the dish on a baking tray and bake in the centre of the oven for 25 minutes, or until the mash is golden-brown and the filling bubbles at the edges. Serve with green beans or shredded Savoy cabbage.
Recipe Tips
- Chop Vegetables Evenly: Ensure all vegetables are chopped evenly so they cook at the same rate and blend perfectly into the filling.
- Use Floury Potatoes for Mash: Use King Edward or Maris Piper potatoes for a fluffy and creamy mash that holds its shape on top of the pie.
- Simmer the Filling Slowly: Cook the filling over low heat to let the flavours deepen and the sauce thicken properly.
- Prevent Lumpy Mash: Mash the potatoes while they are still hot, and add the butter and milk gradually to avoid lumps.
- Create a Crispy Top: Use a fork to rough up the mashed potato surface before baking for a golden, crispy topping.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover cottage pie tightly or transfer it to an airtight container. Store in the refrigerator for up to 3 days.
- Freeze: Wrap leftover cottage pie securely in foil or place it in a freezer-safe container. Freeze for up to 3 months. To thaw, move it to the fridge overnight before reheating.
- Reheating: Cover leftover cottage pie with foil and bake for 10 minutes at 350°F. until heated through. Alternatively, microwave in portions for 2–3 minutes, stirring halfway.
Nutrition Fact
Serving Size: 1 serving (approximately 400g)
- Calories: 518
- Total Fat: 28.7g
- Saturated Fat: 13.5g
- Sodium: 486.7mg
- Potassium: 325.7mg
- Total Carbohydrate: 44.6g
- Dietary Fiber: 5.6g
- Sugars: 6.7g
- Protein: 22.8g
More Recipes:
Hairy Bikers Cottage Pie
Description
This delicious Hairy Bikers Cottage Pie is a comforting and hearty meal that’s perfect for any day. Made with tender minced beef, a rich, savory sauce, and a creamy, cheesy mashed potato topping, it’s simple to prepare using everyday ingredients. Enjoy it fresh out of the oven with your favorite greens for a satisfying dinner.
Ingredients
For the Filling:
For the Topping:
To Serve:
Instructions
- Cook the Vegetables and Meat: Heat 1 tbsp sunflower oil in a large, deep pan over medium heat. Fry the onion, celery, and carrots for 7-8 minutes until softened and lightly coloured. Add the garlic and cook for 2-3 minutes. Add the beef mince and cook for 4-5 minutes, stirring until browned.
- Add Wine and Flour: Pour the red wine into the pan, bring to a boil, and cook for 4-5 minutes until most of the liquid evaporates. Sprinkle the flour over the mixture and stir well for 2-3 minutes.
- Simmer the Sauce: Gradually add the beef stock and cold water, then stir in the tomato purée, dried herbs, and bay leaf. Simmer gently over low heat for 25-30 minutes, stirring occasionally, until the mince is tender and the sauce thickens. Add Worcestershire sauce and season with salt and pepper. Transfer to a 1.5-litre ovenproof dish and set aside.
- Prepare the Mash: Preheat the oven to 200°C/400°F/Gas 6. Place the potatoes in a large pan of cold water and bring to the boil. Reduce heat to a simmer and cook for 15 minutes until very soft. Drain the potatoes and return to the pan over medium heat to remove excess moisture. Mash with butter, milk, and cheese until smooth. Season with salt and pepper.
- Assemble the Pie: Spoon the mash over the mince in the dish, starting from the edges and working inwards. Smooth the top with a palette knife and create a pattern using a fork.
- Bake and Serve: Place the dish on a baking tray and bake in the centre of the oven for 25 minutes, or until the mash is golden-brown and the filling bubbles at the edges. Serve with green beans or shredded Savoy cabbage.
Notes
- Chop Vegetables Evenly: Ensure all vegetables are chopped evenly so they cook at the same rate and blend perfectly into the filling.
- Use Floury Potatoes for Mash: Use King Edward or Maris Piper potatoes for a fluffy and creamy mash that holds its shape on top of the pie.
- Simmer the Filling Slowly: Cook the filling over low heat to let the flavours deepen and the sauce thicken properly.
- Prevent Lumpy Mash: Mash the potatoes while they are still hot, and add the butter and milk gradually to avoid lumps.
- Create a Crispy Top: Use a fork to rough up the mashed potato surface before baking for a golden, crispy topping.
Hairy Bikers Cottage Pie