Cottage pie

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Serves: 4

By Hulababy

(1 Vote) 2


  • 75g butter

  • 2 tbsp tomato puree

  • 55ml milk

  • 750g potato peeled and chopped

  • 1 large onion chopped

  • 225g parsnips peeled and chopped

  • 300ml beef stock

  • 2 tsp horseradish

  • 550g beef mince

  • 1 bay leaves

  • 2 medium carrots chopped

  • 1 fresh thyme leaves

  • 400g tin chopped tomatoes


  1. Preheat the oven to 190C.
  2. Heat the oil in a large pan. Add the onion and carrot and cook for 5 minutes until soft.
  3. Add the minced beef and cook to brown.
  4. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme.
  5. Cover and simmer for 30 minutes. Season.
  6. Boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper.
  7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.

Handy Hint

When and how to freeze: You can either freeze it after you've put the mash on (before you've put it in the oven), or after baking. Either way, cover with a tight layer of clingfilm before freezing
How long will it last?: Up to three months
How do I cook it?: Either put it in the fridge overnight to defrost, then cook as normal, or cook straight from the freezer, adding 30-45 minutes to the cooking time

Additional Information

  • Make Ahead

  • Kids can help

  • Can Freeze

  • Meat

  • Winter

  • Autumn

  • Nut Free

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Your comments

  • Isawahatonce 03/10/16 18:56

    I made it! It was ok which, going by the standard of most of my cooking, is pretty good.

  • 19/03/11 21:21

    Goes down very well with DH and DD