Traditional Cottage Pie

Cottage Pie

Serves 6


  • 750g lean beef mince
  • 1 can tomatoes
  • 2 OXO Beef stock cubes
  • 1-1/2 (375ml) cups quartered mushrooms
  • 1 large onion - diced
  • 1 tablespoon (15ml) olive oil
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) Cornflour
  • ½ teaspoon (2.5ml) dried herbs

Potato Mash Topping:

  • 4 large potatoes (peeled)
  • 2 tablespoons milk
  • dessert spoon butter/margarine


  • Heat oil in frypan and add onion and garlic. Cook, stirring frequently for 1-2 minutes.
  • Add mince, stirring occasionally to remove lumps until almost brown.
  • Dissolve OXO Beef stock cubes in 250ml boiling water.
  • Add tomatoes, mushrooms and herbs, stirring thoroughly. Cover and simmer on a low heat for a further 20 minutes. Thicken with cornflour.
  • For the Potato Mash Topping, boil potatoes until cooked. Drain water and add butter and milk and mash/blend until smooth.
  • Spread meat mix evenly on bottom of an oven proof dish.
  • Spread mash over the top of meat and bake in oven at 180C for 20 minutes until golden brown.


For a cheesy cottage pie, add 1 cup grated cheese over the mash before baking.