Cottage Pie

Name: Cottage Pie
Yield: Serves 6-8
Ingredients: 75 g (2½ oz) Cheddar cheese, grated (shredded); A good knob of butter; 1 kg (2 lb 4 oz) minced (ground) beef; 2 × 400-g (14-oz) tins chopped tomatoes; 1 tablespoon Worcestershire sauce (gluten-free, if necessary); 2 tablespoons vegetable oil; 200 ml (7 fl oz) red wine; 1 beef stock cube; 2 onions, chopped; 200 g (7 oz) frozen peas; 2 carrots, chopped (I cut these bigger than a usual sofrito to add texture); 2 celery sticks, chopped; 2 garlic cloves, chopped or crushed; Salt and freshly ground black pepper; 1 kg (2 lb 4 oz) Maris Piper potatoes, peeled and quartered; 1 tablespoon dried mixed herbs; 2 tablespoons tomato paste (concentrated purée); 75 ml (2½ fl oz) milk

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

I was once told that cottage pie was so called because it had a sliced potato top that made it look like the roof of a cottage, while shepherd’s pie has a mashed potato top. I actually find it easier to mash the potatoes than slice them up, but feel free to do either.

Ingredients

2 tablespoons vegetable oil
1 kg (2 lb 4

Pie
Gluten-free

Method

Warm 1 tablespoon oil in a large saucepan over a high heat. Add the beef and cook until brown. Remove the pan from the heat and transfer the meat to a large bowl using a slotted spoon. Leaving 1 tablespoon fat in the pan, drain the rest away.

Drizzle the remaining oil into the pan. Add the onion, carrot and celery and cook over a medium heat for 10 minutes or until softened but not too