Cottage Pie

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Course: Main dishes

Made with these products:

A great British classic, the name depends upon the type of meat used, if you use lamb the name changes to Shepherds Pie.

Preparation time:  30 minutes
Cooking time: 2 and half hours
Serves: 4 to 6

Attachments: Multi food grinder - AT950A, Food Processor, Stirring Tool


  1. Mince the beef using the coarse screen of the Food Grinder. Slice the onions and celery in the Food Processor with the thin slicing disc.
  2. In a pan over a high heat brown the celery and onions in a little olive oil, then remove and reserve. Roll the minced beef in the flour, season and brown in the pan. You can do this in batches if you're using a smaller pan.
  3. Attach the Stirring Tool, set the temperature to maximum and the speed to stirring 1. Add the vegetables and meat. Heat through and add the wine, stock, herbs, tomato purée and Worcestershire sauce slowly to avoid making the sauce lumpy, and simmer at 90ºC for 2 hours.
  4. Remove the thyme, add seasoning if necessary then transfer the meat to an ovenproof dish. Pipe the mashed potato over the top of the pie and place in a preheated oven at 180ºC/360ºF/Gas 4 for 30 minutes.


You can make Shepherd's Pie using shoulder of lamb instead of beef, and a lamb or
chicken stock in place of beef stock.


Braising beef 1kg
Onions 300g
Celery 100g
Olive Oil 4 tbsp
Flour 3-4 tbsp
Seasoning to taste
Carrots (diced) 200g
Red wine 80ml
Beef or veal stock 800ml
Sprigs thyme 3
Sprig of rosemary 1
Tomato pureé 1 tbsp
Worcester sauce 1 tsp
Serving of mashed potatoes 1

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