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Cottage Pie recipe on a plate with salad
J - Flexible Family Kitchen

Cottage Pie Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2
Course: Main Course
Cuisine: Modern Family-Friendly
Ingredients Method Notes

Ingredients
  

  • 1 tbsp extra virgin olive oil
  • 500 g beef mince
  • ½ onion , diced
  • 1 clove garlic , finely diced
  • 100 g zucchini , diced
  • 1 carrot , diced
  • ¾ cup beef stock
  • 1 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp fresh thyme leaves , or 1/2 tsp dried thyme
  • 1-2 tsp cornflour , mixed with 2 tbs water (optional, thicken)
Cauliflower Mash
  • 350 g cauliflower , florets and stems
  • 20 g butter
  • 45 g cream cheese
  • salt and pepper , to taste

Method
 

  1. Preheat oven to 180°C.
  2. In a large frypan over medium heat, cook onion, garlic and carrot for 3–4 minutes until softened and slightly fragrant.
  3. Add beef mince and cook until browned, breaking it up as it cooks.
  4. Stir in beef stock, tomato paste, Worcestershire sauce and thyme. Bring to a simmer.
  5. Simmer for 8–10 minutes, or until the sauce has reduced and thickened slightly.
    6. It should look like a thick, saucy mince — not watery.
  6. If needed, stir through the cornflour slurry and cook for 1–2 minutes until thickened.
  7. Stir through zucchini and cook for another 1–2 minutes, just until slightly softened. Remove from heat.
  8. While the mince is simmering, bring a saucepan of water to the boil. Add cauliflower and cook for 8–10 minutes, or until very soft.
  9. Drain well, then mash with butter, cream cheese, salt and pepper until smooth.
    10. The drier the cauliflower, the better your mash texture will be.
  10. Transfer mince mixture to a baking dish and spread evenly. Top with cauliflower mash and smooth the surface.
  11. Bake for 20 minutes, or until the top is lightly golden.

Notes

  • Add zucchini late to avoid excess moisture
  • Reducing the sauce gives best flavour
  • Xanthan gum or cornflour are optional thickeners
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