Hairy Bikers Cottage Pie Recipe

This Hairy Bikers Cottage Pie is a warm and hearty British dish, perfect for family dinners. Made with rich, flavorful minced beef and topped with creamy mashed potatoes, it’s a simple but satisfying meal. The meat filling is packed with veggies and a delicious gravy, making it a comforting favorite that’s easy to prepare!

Ingredients Needed:

For the filling:

• 1 tbsp Olive oil
• 500 g Beef mince
• 1 Onion
• 2 Carrots
• 2 Celery sticks
• 1 tbsp Plain flour
• 1 tsp Dried thyme
• 1 tsp Dried sage
• 500 ml Beef stock
• 2 tbsp Tomato puree
• 2 tbsp Worcester sauce
• Sea salt and freshly ground black pepper, To taste

For the topping:

• 1 kg White potatoes
• 2 tbsp Salted butter
• Sea salt and freshly ground black pepper

How To Make Cottage Pie Recipe?

1. Preheat the Oven: Set your oven to 180°C.
2. Cook the Mince: Heat olive oil in a large pan over medium-high heat. Add the beef mince and cook for 5 minutes, stirring, until browned all over.
3. Add the Vegetables: Stir in the chopped onions, carrots, and celery. Cook for another 10 minutes until soft.
4. Add the Flour & Herbs: Sprinkle the flour over the meat and stir well. Add thyme and sage, cooking for another 2-3 minutes.
5. Make the Gravy: Pour in the beef stock, tomato purée, and Worcestershire sauce. Stir everything together and season with salt and black pepper to taste.
6. Simmer the Filling: Cover the pan and let it simmer for 30 minutes until the sauce thickens and develops a deep flavor.
7. Boil the Potatoes: While the filling cooks, place the potatoes in a pot of cold water and bring to a boil. Cook for 15-20 minutes until soft, then drain.
8. Make the Mashed Potatoes: Mash the potatoes with butter, salt, and black pepper until smooth and creamy.
9. Assemble the Pie: Transfer the meat filling to a large ovenproof dish (about 20×30 cm). Spread the mashed potatoes over the top and use a fork to create texture for a crispy finish.
10. Bake the Cottage Pie: Place in the oven and bake for 25-30 minutes until the top is golden brown and the filling is bubbling at the edges.

Recipe Tips:

• Brown the Mince Well: Cook the mince over high heat until it’s deep brown. This adds rich flavor to the pie and makes the filling taste even better. If it looks pale, cook it a little longer before adding the vegetables.
• Let the Filling Thicken: Simmer the filling uncovered until the sauce is thick and rich. If it’s too watery, keep cooking it for a few more minutes. A thicker filling helps the mashed potatoes stay on top without sinking.
• Use the Right Potatoes: Floury potatoes like Maris Piper or King Edward make the best mash because they turn soft and creamy. Waxy potatoes won’t mash as well and can turn gluey.
• Rough Up the Mash for a Crispy Top: After spreading the mashed potatoes over the filling, use a fork to make small ridges. These ridges will crisp up in the oven, giving the pie a golden, crunchy top.
• Rest Before Serving: Let the pie sit for 5-10 minutes after baking. This helps the filling set, so it doesn’t spill out when you cut into it. The flavors also blend better after resting.

How To Store & Reheat Leftovers?

• Refrigerate: Let the Cottage Pie cool down first. Then, cover it well or put it in a container. Keep it in the fridge for up to 4 days.
• Freeze: Once the Cottage Pie is fully cool, wrap it or put it in a freezer-safe container. Freeze for up to 3 months.
• Reheat: Transfer the Cottage Pie to a pan and heat over low-medium heat, stirring occasionally. If it looks dry, add a splash of water or stock to loosen the filling. Cover with a lid to keep moisture in and heat for about 10 minutes.

Nutrition Facts:

• Calories: 502 kcal
• Total Fat: 16g
• Saturated Fat: 7g
• Cholesterol: 93mg
• Sodium: 530mg
• Potassium: 1972mg
• Total Carbohydrate: 55g
• Dietary Fiber: 7g
• Sugars: 7g
• Protein35g

Hairy Bikers Cottage Pie Recipe

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

502

kcal

This Hairy Bikers Cottage Pie is a warm and hearty British dish, perfect for family dinners. Made with rich, flavorful minced beef and topped with creamy mashed potatoes, it’s a simple but satisfying meal. The meat filling is packed with veggies and a delicious gravy, making it a comforting favorite that’s easy to prepare!

Ingredients

• For the filling:

• 1 tbsp Olive oil

• 500 g Beef mince

• 1 Onion

• 2 Carrots

• 2 Celery sticks

• 1 tbsp Plain flour

• 1 tsp Dried thyme

• 1 tsp Dried sage

• 500 ml Beef stock

• 2 tbsp Tomato puree

• 2 tbsp Worcester sauce

• Sea salt and freshly ground black pepper, To taste

• For the topping:

• 1 kg White potatoes

• 2 tbsp Salted butter

• Sea salt and freshly ground black pepper

Directions

• Preheat the Oven: Set your oven to 180°C.
• Cook the Mince: Heat olive oil in a large pan over medium-high heat. Add the beef mince and cook for 5 minutes, stirring, until browned all over.
• Add the Vegetables: Stir in the chopped onions, carrots, and celery. Cook for another 10 minutes until soft.
• Add the Flour & Herbs: Sprinkle the flour over the meat and stir well. Add thyme and sage, cooking for another 2-3 minutes.
• Make the Gravy: Pour in the beef stock, tomato purée, and Worcestershire sauce. Stir everything together and season with salt and black pepper to taste.
• Simmer the Filling: Cover the pan and let it simmer for 30 minutes until the sauce thickens and develops a deep flavor.
• Boil the Potatoes: While the filling cooks, place the potatoes in a pot of cold water and bring to a boil. Cook for 15-20 minutes until soft, then drain.
• Make the Mashed Potatoes: Mash the potatoes with butter, salt, and black pepper until smooth and creamy.
• Assemble the Pie: Transfer the meat filling to a large ovenproof dish (about 20×30 cm). Spread the mashed potatoes over the top and use a fork to create texture for a crispy finish.
• Bake the Cottage Pie: Place in the oven and bake for 25-30 minutes until the top is golden brown and the filling is bubbling at the edges.

Notes

• Brown the Mince Well: Cook the mince over high heat until it’s deep brown. This adds rich flavor to the pie and makes the filling taste even better. If it looks pale, cook it a little longer before adding the vegetables.
• Let the Filling Thicken: Simmer the filling uncovered until the sauce is thick and rich. If it’s too watery, keep cooking it for a few more minutes. A thicker filling helps the mashed potatoes stay on top without sinking.
• Use the Right Potatoes: Floury potatoes like Maris Piper or King Edward make the best mash because they turn soft and creamy. Waxy potatoes won’t mash as well and can turn gluey.
• Rough Up the Mash for a Crispy Top: After spreading the mashed potatoes over the filling, use a fork to make small ridges. These ridges will crisp up in the oven, giving the pie a golden, crunchy top.
• Rest Before Serving: Let the pie sit for 5-10 minutes after baking. This helps the filling set, so it doesn’t spill out when you cut into it. The flavors also blend better after resting.