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Cheesy Cottage Pie Recipe | Great British Food Magazine

Cheesy Cottage Pie

Topped with a thatch of cheesy mashed potatoes and swede, this cottage pie is a perfect cold night supper 

  • 700g potatoes, peeled and cut into chunks
  • 300g swede, peeled and cut into chunks
  • 400g extra lean minced beef
  • 1 small onion, peeled and finely chopped
  • 1 carrot, finely chopped
  • 75g green beans, chopped
  • 100g mushrooms, sliced
  • 1 tsp dried mixed herbs
  • 50g frozen peas, thawed
  • 4tsp gravy granules for beef
  • 1 tbsp chopped fresh chives
  • 100g Double Gloucester cheese, grated
  • Freshly ground black pepper
  • Cook the potatoes and swede in simmering water until tender, about 20 minutes
  • Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking it until browned. Stir in the onion, carrot, green beans, mushrooms and mixed herbs. Add 450ml water and simmer without a lid for 20 minutes, adding the peas for the final 2-3 minutes.
  • Preheat the grill and warm a large baking dish under it for 1-2 minutes. Sprinkle the gravy granules into the mince mixture, stir until thickened, then transfer to the baking dish.
  • Drain the potatoes and swede, season, then mash thoroughly. Stir in the chives and about three-quarters of the cheese. Spoon over the mince, spreading it out to cover it. Sprinkle the remaining cheese on top, then grill until golden brown. Serve.
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