Ultimate cottage pie with black pudding

Preparation info
  • Serves


    • Difficulty


Appears in
Prue: My All-time Favourite Recipes

By Prue Leith

Published 2018

  • About

Cottage pie can be a sorry affair: grey, wet mince under watery mash, neither with much flavour. Or it can be sublime: rich, dark mince with creamy mash and a crusty, cheesy top. It’s all in the frying, so follow the instructions below and never mind if the cooker top ends up a mess.


  • cooking oil for frying
  • 500 g lean minced beef
  • 100 g black pudding


  1. Heat a tablespoon of oil in a heavy-based frying pan. If the mince is in a lump, flatten it on a plate. If it is in a supermarket pack, keep it flat. Press the slab of mince into the really hot pan using a fish slice, and leave it there, without fiddling with it, for 2 minute