Cottage Pie Recipe

Cottage Pie Recipe

This deliciously warming cottage pie recipe originally appeared in the October 2015 Issue: Craving Comfort

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Foodie  Foodie Your Guide to Good Taste  on 18 Oct '15

This article originally appeared in the October 2015 Issue: Craving Comfort. Read it here!

Serves: 4


  • 600g beef mince
  • 1 large carrot (peeled and finely diced)
  • 1 white onion
  • 4-5 sprigs fresh thyme
  • 2 tbsp tomato puree
  • 1 tbsp plain flour
  • 150ml red wine
  • 500ml beef stock
  • 5-6 drops of maggi seasoning
  • 1 tbsp olive oil
  • 900g potatoes
  • 100g butter
  • 100ml cream

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  1. Start by softening the onion, carrot and thyme in the olive oil for a few minutes. Add the mince to the pan and brown for a further 2 minutes. Next, add the tomato puree, combine and add the the flour. Cook for a further minute or two and then add the red wine, beef stock and a few drops of Maggi seasoning. Bring to the boil, then reduce and simmer for 20-30 minutes.
  2. Peel and chop the potatoes into large chunks and place into cold salted water. Bring to the boil and cook for 15-20 minutes or until soft, then drain. Mash the potatoes and add the butter, cream and salt and pepper to taste.
  3. Place the mince into the bottom of a casserole dish and top with the mash potatoes. Using a fork, fluff up the mash - this will ensure crispy peaks when you come to bake the pie. Drizzle the top of the pie with a little olive oil and place a spring of thyme on top. Bake in a preheated oven at 220 C for 30 minutes.



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