Cottage Pie
Beef, carrots, celery and sweetcorn under cheesy mash.
- Portions
- 4
- Prep
- 20 min
- Cook
- 55 min
- Storage
- Cook from frozen
A freezer-friendly cottage pie without onion, peas or mushrooms.
Storage & reheating
Cook from Frozen
Cool, portion, seal and freeze. Cook or reheat the portion directly from frozen.
Cook from Frozen
Microwave at 800 watts
- 8 minutes first heat
- ↻ Stir thoroughly into the sauce
- 5 minutes second heat
- 2 minutes rest
Check the centre is steaming hot before eating.
Ingredients
- 500 g Lean beef mince
- 1 kg Potatoes Peeled and cut into 3 cm pieces
- 300 g Carrots Cut into small cubes
- 150 g Celery Cut into small cubes
- 150 g Sweetcorn Drained if tinned
- 3 clove Garlic Finely chopped
- 30 g Tomato purée
- 500 ml Beef stock Made with one stock cube
- 2 tbsp Worcestershire sauce
- 40 g Butter
- 100 ml Milk
- 80 g Cheddar Grated
- 1 tbsp Oil
Method
-
Put the potatoes into a large saucepan and cover them with cold water.
Notice: The water sits about 2 cm above the potatoes.
Fix: Similar-sized pieces cook at the same speed.
-
Bring the potatoes to a boil. 10 minutes
Notice: The water bubbles steadily across the pan.
Fix: Lower the heat slightly if the water foams over.
-
Simmer the potatoes until tender. 15 minutes
Notice: A knife slides through the largest piece without resistance.
Fix: Cook for three more minutes if the centre still feels firm.
-
Heat the oil in a large deep frying pan over medium-high heat. 1 minute
Notice: The oil moves quickly when the pan is tilted.
Fix: Use a pan large enough for the mince to spread out.
-
Add the beef mince and spread it across the pan.
Notice: The mince is in a thin layer rather than one heap.
Fix: Leave it alone for the first minute so it browns.
-
Cook the mince while breaking it into small pieces. 8 minutes
Notice: No pink remains and some pieces are dark brown.
Fix: If liquid gathers, raise the heat until it evaporates.
-
Add the carrots and celery. 6 minutes
Notice: The vegetables soften slightly and the celery looks glossy.
Fix: Keep stirring so the small pieces do not catch.
-
Add the garlic and tomato purée. 2 minutes
Notice: The purée darkens slightly and coats the mince.
Fix: Do not let the garlic turn dark brown.
-
Pour in the beef stock and Worcestershire sauce.
Notice: The liquid reaches most of the mince mixture.
Fix: Scrape the bottom of the pan to release the browned flavour.
-
Simmer the beef filling uncovered. 20 minutes
Notice: The filling is thick and a spoon leaves a trail across the pan.
Fix: If it still looks watery, simmer for five more minutes.
-
Stir the sweetcorn into the filling. 2 minutes
Notice: The sweetcorn is hot and evenly spread.
Fix: Do not simmer it for long.
-
Drain the potatoes and leave them in the hot saucepan. 2 minutes
Notice: Steam rises and the surface of the potatoes looks dry.
Fix: Dry potatoes make fluffier mash.
-
Add the butter and mash the potatoes until no hard lumps remain. 3 minutes
Notice: The mash looks fluffy rather than wet.
Fix: Mash before adding the milk.
-
Add the milk gradually and mix until smooth. 2 minutes
Notice: The mash holds its shape but spreads easily.
Fix: Stop adding milk if the mash is already soft.
-
Divide the beef filling between four microwave-safe freezer containers.
Notice: Each container has a similar depth of filling.
Fix: Leave space above the filling for the mash.
-
Spoon the mash over each portion and spread it to the edges.
Notice: The beef filling is completely covered.
Fix: Seal the edges with mash to reduce drying.
-
Sprinkle the grated cheddar evenly over the mash.
Notice: Each portion has a light, even cheese layer.
Fix: Press the cheese lightly so it stays in place.
-
Leave the lids loose until the strong steam has stopped. 20 minutes
Notice: The containers are warm rather than fiercely steaming.
Fix: Chill promptly, then seal and freeze once cold.