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Cottage Pie

Cottage Pie

There’s a reason why this dish has remained a classic – it is incredibly satisfying. This version is dairy free.
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Servings 4 People

Ingredients
  

  • 4 potatoes cut into quarters
  • 500 g lean minced beef
  • 2 enchalion shallots finely chopped
  • 1 tbsp tomato puree
  • 3 tbsp tomato ketchup
  • 2 tsp Worcestershire sauce
  • 2 tbsp sunflower oil
  • 30 g butter or coconut oil odorless
  • sea salt
  • white and black pepper
  • garlic granules

Instructions
 

  • Preheat the oven to 375°F, gas mark 5, 190°C (170°C fan-assisted).
  • Put the potatoes in a large saucepan of lightly salted water and bring to the boil.
  • Reduce the heat slightly and simmer for 15-20 minutes until potatoes are soft.
  • Drain through a colander, then mash through a potato ricer directly back into the saucepan.
  • Season the potatoes lightly with sea salt and white pepper. Then mash in the coconut oil over a gentle heat for 1 minute, then set aside.
  • Heat the oil in a non-stick frying pan, add the shallots and cook gently until translucent for 5 minutes or until soft.
  • Gradually add the minced beef, over a medium heat, breaking up with a wooden spoon, for 5 minutes until browned.
  • Add the tomato purée, tomato ketchup, Worcestershire sauce and season with garlic granules, sea salt and black pepper to taste.
  • Continue to cook over a low heat for 10 minutes.
  • Spoon the beef mixture into a 2 litre baking dish and carefully spoon the mash over the top, spreading over the surface of the filling.
  • Using a fork, create a pattern over the top of the potato topping.
  • Bake in the preheated oven for 30 minutes, until heated through and the potato crust is golden.

Notes

LISA’S TIP - If you prefer more vegetables, add diced carrots and peas to the beef mixture. You can also substitute celeriac mash for the potatoes if you are trying to maintain a low-carb diet.