Cottage pie


  • 500g lean beef mince
  • 1 onion
  • 1 large carrot
  • 1 celery stick
  • 1 tbsp tomato puree
  • 1 tsp Worcester sauce
  • 1 tsp mixed dried herbs
  • 350ml hot beef stock
  • 1 tbsp plain flour
  • 900g potatoes
  • Splash of milk
  • Knob of butter


  • Fry the meat and vegetables together until lightly browned.
  • Stir the tomato puree, Worcester sauce, and herbs into the hot stock.
  • Sprinkle the flour over the beef and vegetables.
  • Add the stock to the pan and bring to the boil.
  • Reduce heat and cook for 15 minutes.
  • Boil the potatoes, then mash with milk and butter.
  • Spoon the minute mixture into an overproof dish.
  • Top with the mash and fluff up with a fork.
  • Put under the grill to brown lightly and crisp on the top.