This isn’t your gran’s cottage pie – it’s a modern twist on a timeless comfort food.
Our 21st-century cottage pie keeps the soul of the classic but adds a flavourful edge with rich red wine gravy, a medley of colourful veg, and a golden sweet potato topping.
It’s hearty, wholesome, and updated for today’s table – perfect for weeknight dinners or Sunday family lunches. Think nostalgic, but elevated.
Serves: 4
Prep Time: 30 mins
Cooking Time: 1 hour 30 mins
Ingredients
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 carrots, diced
- 2 celery sticks, diced
- 500 g minced beef
- 2 tbsp plain flour
- 2 tsp tomato purée
- 2 sprigs thyme
- 1 bay leaf
- 500 ml beef stock
- 1 tbsp Worcestershire sauce
- 1 x 210 g tin chopped tomatoes
- 200 g chestnut mushrooms, quartered
- 25 g porcini mushrooms, soaked in 150 ml boiling water
- For the mash:
- 500 g parsnips, cut into chunks
- 500 g potatoes, cut into chunks
- 150 ml milk
- 25 g unsalted butter
- A little fresh nutmeg, grated
- 2 tbsp breadcrumbs mixed with 2 tbsp grated Cheddar
- You will need:
- 1 x 2-litre deep, ovenproof baking dish or 4 individual pie dishes.
Instructions
Heat the oil and add the onion, garlic, carrots and celery. Cook on a low heat for 10 to 15 minutes. Add the beef, turn the heat up and cook until the mince is well browned.
Add the flour and tomato purée, stir well. Add the herbs, stock, Worcestershire sauce, tomatoes, chestnut mushrooms, and porcinis and soaking water. Season. Leave to cook on a very gentle heat for 45 minutes to 1 hour.
To prepare the mash, steam the parsnips and potatoes for 20 minutes or until soft. Mash well. Heat the milk and butter; add to the veg. Season well and add the nutmeg.
Preheat the oven to 180°C, 160°C fan, gas 4. Place the filling in the base of the dish and cover with the mash. Sprinkle over the cheese and breadcrumbs mix, and bake on the centre shelf of the oven for 30 minutes or until browned and bubbling.
ALSO SEE: Little cottage pies with cheesy mash
Written by Caxton Magazine Staff.
Feature image: Getty
