This delicious James Martin Cottage Pie is a hearty, comforting meal perfect for any occasion. With a rich beef filling and creamy mashed potatoes, it’s an easy and nutritious dish that can be made using simple, everyday ingredients. It’s ideal for a family dinner or a cozy evening in!
Ingredients Needed
For the cottage pie filling:
- 50ml / 2 fl oz olive oil
- 1 large onion or 3–4 banana shallots, finely chopped
- 650g / 1 lb 7 oz beef mince (ground beef)
- 2 tbsp tomato purée (tomato paste)
- 1 tbsp plain flour (all-purpose flour)
- 150ml / 5 fl oz red wine
- 4 sprigs of fresh thyme, leaves only
- 400ml / 14 fl oz beef stock
- Worcestershire sauce, to taste
- Salt and freshly ground black pepper
For the mash:
- 900g / 2 lb King Edward potatoes, peeled and chopped (or any starchy potato)
- 115g / 4 oz butter
- 125ml / 4½ fl oz milk
To serve:
- 150g / 5½ oz frozen peas
- 50g / 1¾ oz butter
How To Make Cottage Pie
- Cook the onion: Heat half the olive oil in a large, heavy-based pan. Add the finely chopped onion (or shallots) and cook until softened. Once done, tip it onto a plate and set aside.
- Brown the beef: Return the pan to the heat, add the remaining olive oil, and heat until hot. Fry the beef mince (ground beef) in batches for 4–5 minutes or until browned all over.
- Combine ingredients: Stir the cooked onion and tomato purée (tomato paste) into the beef mixture and cook for 1 minute. Add the flour and cook for an additional minute.
- Add wine and thyme: Pour in the red wine, scraping up any caramelized bits from the pan with a wooden spoon. Add the thyme leaves.
- Simmer the filling: Pour in the beef stock and bring to a simmer. Let it cook for 45 minutes, or until the beef is tender and the mixture has thickened. Season to taste and add Worcestershire sauce. Keep warm over very low heat.
- Make the mash: Meanwhile, place the chopped potatoes in a pan of salted water and bring to a boil. Reduce the heat and simmer for 12–15 minutes or until tender. Drain the potatoes, then return them to the pan. Place the pan over heat for about 1 minute to drive off any excess moisture. Mash well, then add butter and milk, beating until smooth. Season to taste.
- Assemble and grill: Preheat the grill (broiler) to high. Spoon the cottage pie filling into a baking dish, then spread the mashed potatoes over the top. Grill for 8–10 minutes, or until golden brown.
- Cook the peas: While the cottage pie is grilling, boil the peas in a small saucepan of water for 3–4 minutes, then drain and stir in the butter.
- Serve: Serve the cottage pie with the buttered peas on the side.
Recipe Tips
- Brown the meat well: Make sure the beef is browned thoroughly in batches. This adds flavor and prevents the meat from steaming, ensuring a richer filling.
- Simmer the filling: Let the beef mixture simmer for the full 45 minutes. This allows the flavors to develop and the sauce to thicken to the right consistency.
- Use starchy potatoes for the mash: King Edward potatoes (or similar) give the best creamy texture for mashed potatoes. Avoid waxy potatoes as they can become too gluey.
- Drive off moisture from the mash: After draining the potatoes, let them sit over heat for a minute to evaporate any excess water. This makes the mash smoother and fluffier.
- Grill, don’t bake: Grilling (broiling) the cottage pie at the end ensures the top becomes golden and crispy. Keep an eye on it to avoid over-browning.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover cottage pie cool to room temperature. Once cooled, cover it and store it in the fridge for up to 3 days.
- Freeze: If freezing, let the cottage pie cool completely before wrapping it tightly in foil or placing it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the cottage pie in an oven-safe dish, cover with foil, and heat for 20–25 minutes, or until warmed through.
Nutrition Facts
Serving Size: 1 serving (based on 6 servings)
- Calories: 325.4
- Total Fat: 19.3g
- Saturated Fat: 8.2g
- Cholesterol: 63.8mg
- Sodium: 562.9mg
- Potassium: 746.7mg
- Total Carbohydrate: 21.5g
- Dietary Fiber: 3.9g
- Sugars: 4.5g
- Protein: 16.9g
Try More James Martin Recipes:
- James Martin Creamy Chicken Casserole
- James Martin Sirloin Steak
- James Martin Cheese Onion And Potato Pie
- James Martin Quiche Lorraine
James Martin Cottage Pie
Description
This delicious James Martin Cottage Pie is a hearty, comforting meal perfect for any occasion. With a rich beef filling and creamy mashed potatoes, it’s an easy and nutritious dish that can be made using simple, everyday ingredients. It’s ideal for a family dinner or a cozy evening in!
Ingredients
For the cottage pie filling:
For the mash:
To serve:
Instructions
- Cook the onion: Heat half the olive oil in a large, heavy-based pan. Add the finely chopped onion (or shallots) and cook until softened. Once done, tip it onto a plate and set aside.
- Brown the beef: Return the pan to the heat, add the remaining olive oil, and heat until hot. Fry the beef mince (ground beef) in batches for 4–5 minutes or until browned all over.
- Combine ingredients: Stir the cooked onion and tomato purée (tomato paste) into the beef mixture and cook for 1 minute. Add the flour and cook for an additional minute.
- Add wine and thyme: Pour in the red wine, scraping up any caramelized bits from the pan with a wooden spoon. Add the thyme leaves.
- Simmer the filling: Pour in the beef stock and bring to a simmer. Let it cook for 45 minutes, or until the beef is tender and the mixture has thickened. Season to taste and add Worcestershire sauce. Keep warm over very low heat.
- Make the mash: Meanwhile, place the chopped potatoes in a pan of salted water and bring to a boil. Reduce the heat and simmer for 12–15 minutes or until tender. Drain the potatoes, then return them to the pan. Place the pan over heat for about 1 minute to drive off any excess moisture. Mash well, then add butter and milk, beating until smooth. Season to taste.
- Assemble and grill: Preheat the grill (broiler) to high. Spoon the cottage pie filling into a baking dish, then spread the mashed potatoes over the top. Grill for 8–10 minutes, or until golden brown.
- Cook the peas: While the cottage pie is grilling, boil the peas in a small saucepan of water for 3–4 minutes, then drain and stir in the butter.
- Serve: Serve the cottage pie with the buttered peas on the side.
Notes
- Brown the meat well: Make sure the beef is browned thoroughly in batches. This adds flavor and prevents the meat from steaming, ensuring a richer filling.
- Simmer the filling: Let the beef mixture simmer for the full 45 minutes. This allows the flavors to develop and the sauce to thicken to the right consistency.
- Use starchy potatoes for the mash: King Edward potatoes (or similar) give the best creamy texture for mashed potatoes. Avoid waxy potatoes as they can become too gluey.
- Drive off moisture from the mash: After draining the potatoes, let them sit over heat for a minute to evaporate any excess water. This makes the mash smoother and fluffier.
- Grill, don’t bake: Grilling (broiling) the cottage pie at the end ensures the top becomes golden and crispy. Keep an eye on it to avoid over-browning.
James Martin Cottage Pie