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Big-batch cottage pie

  • Preparation: 10 minutes
  • Cooking time: 1 hour
  • Serves 8, costs approx £10 (approx. £1.25 per portion)


  • 1kg minced beef
  •  1 large onion
  • 2 cups frozen peas (petit pois)
  • 3-4 carrots (chopped)
  • 600ml beef stock
  • 1 tbsp tomato puree
  • 1 tsp mixed herbs
  • Salt and pepper to taste

For the mash

  • 1 kg floury potatoes (e.g. Maris Piper of King Edwards)
  • 50g knob of butter
  • 50ml splash of milk
  • Salt and pepper

Allergy disclaimer: Always check the label of each ingredient for allergen information.


  1. Cook the potatoes in a large pan of boiling salted water for 15-20 minutes. Drain and mash with butter and hot milk.
  2. Heat the oil in a large pan and fry the onions until soft, add the mince and fry until browned.  
  3. Add the carrots, tomato puree and let mix cook for another 2-3 minutes over a high heat.
  4. Pour in the stock and stir through. Cover and simmer gently for approx 40  minutes.
  5. Add the peas and mixed herbs to the sauce, season then pour into an oven dish.
  6. Once the meat has cooled, spread the mashed potato on top.
  7. Preheat oven to 200  degrees (fan 180, 400F,  Gas 6) and bake for about 20-25 minutes, or until the potato is golden and bubbling.                              

Top tips

Freeze some in portions for another day, just defrost in the fridge overnight before reheating.  

Page last updated:
10 Feb 2023

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