Main Meal

Cottage Pie

Prep: 20 minutes Cook: 1 hour Serves: 10 Print


50g rapeseed oil
875g lean minced beef
250g onions
150g carrots
125g celery
25g garlic
50g Marvel Milk Powder
900ml prepared Bisto Beef Bouillon
60ml Worcester Sauce (optional)
2g thyme
1 bay leaf
20g Bisto Gluten Free Gravy Granules
320g Homepride Basil & Tomato Sauce
1.5kg Maris Piper Potatoes
250ml semi-skimmed milk
50g lightly salted butter
100g cheese, grated (50% less fat)


Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten


1. Heat one third of the oil in a large saucepan and fry the beef mince until browned then remove and set aside.
2. Put the other two-thirds of the oil into the pan, add the finely chopped onions, carrots and celery and cook on a gentle heat until soft in texture.
3. Add the finely chopped garlic cloves and milk powder and return the beef to the pan, increase the heat and cook for 2-3 minutes.
4. Add the prepared stock,Worcestershire sauce, thyme sprigs and bay leaf.  Bring to a simmer and cook, uncovered for 45 minutes or until the beef is thoroughly cooked and tender.  Thicken with the Gluten Free Bisto Gravy Granules until the consistency of the sauce is thick and coating the beef, add the basil and tomato sauce, bring back to the boil and simmer for 2 minutes.  Discard the bay leaves and thyme sprigs.
5. For the mashed potato, add the peeled and evenly chopped potatoes to a large saucepan, cover in lightly salted cold water, bring to the boil and simmer until tender.
6. Drain well, then allow to steam dry for a few minutes.  Add the Marvel to the milk and dissolve prior to heating.  Mash the potatoes well and add the warmed fortified milk and butter, and three quarters of the cheese.  Season with a little ground pepper.
7. Spoon the meat bolognaise into an oven proof dish.  Pipe or spoon on the mash to cover.  Sprinkle with the remaining cheese.
8. Pre-heat an oven to 220°C/200°C fan/gas 7 and cook for 25-30 minutes, or until the topping is golden.

Chef Tips
The mash could be complemented by adding 50% of parsnips in lieu of 50% of potatoes.  A small glass of red wine could be added at the stage of cooking to the mince beef and would mildly change the nutritional content.  Adding milk to the recipe is an Italian method designed to sweeten and tenderise the beef in cooking and will add additional protein.
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