Maggie’s Cottage Pie

  • Yield : 4-6
  • Servings : 6
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 60m


  • 2 tbsp oil
  • 200g onions
  • 700g mince beef
  • 150g carrots (diced)
  • 150g swede (diced)
  • 1 medium savoy cabbage(sliced)
  • 2 tbsp tomato puree
  • 3 tbsp Worcestershire sauce
  • 30g beef stock
  • Salt
  • Pepper
  • Gravy mix

For the mashed potato

  • 800g potatoes,
  • 50mls milk (approx)
  • 50g butter/marg
  • Salt
  • Pepper

Whilst your making mince, put 2 pans on 1 for cabbage other for mashed potatoes.
Heat oil sweat onions and minced beef till beef is sealed (meat is brown in colour),add carrots and swede cook for a further 3-4 min’s add stock, tom puree, worcester sauce.
season to taste then thicken with gravy mix.
pour mix into your serving vessel allow to cool.
Boil your cabbage for 10–12 min’s drain water then layer on top of the mince
Boil potatoes for you mash approx. 15- 20 mins
Drain excess water, return to stove low heat add butter,dash milk and salt and pepper to taste,
and mash then layer the potato gently all over your cottage pie, place in oven for approx 30 mins till piping hot.
To Taste: this is very important recipes only work well, if you taste before you serve

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