Hearty Cottage Pies made from a beef mince and veggie filling, topped with creamy mashed potatoes and golden cheese.
There are a few meals from childhood that absolutely transport me back. Beef Mince Cottage Pies will forever be associated with our family, sitting around the dining table talking about our day at school and probably arguing over who was on dishes that night!
INGREDIENTS
Made from simple ingredients, the success of this meal comes down to the lovely flavours added to the sauce. If you don't have any wine, you can absolutely leave it out. But the depth of flavour it adds is worth it.
How to make Beef Cottage Pies:
Preheat oven to 180°C fan bake. Peel and chop potatoes, add to a saucepan with water. Bring to the boil and reduce to medium heat to simmer for 15-20 mins until tender.
Heat the oil in a large frying pan, add onion and carrot, fry until softened. Add the mince, garlic and herbs then fry until lightly browned. Stir in the red wine, mustard, tomato sauce and stock. Simmer for 10 minutes.
Mix the cornflour with 2 tablespoons of water to make a slurry then add to the mince. Add the peas and stir until it heats up and thickens. Season to taste with salt and pepper. Mash the potatoes with butter and milk and season to taste.
Divide the mince into 6 individual pie dishes or one large dish and top with mashed potato, smoothing with the back of a spoon. Top with grated cheese.
Bake for 20 minutes or until the cheese is lightly browned with crispy bits.
In the mood for a pie? Check out these other easy and delicious recipes on the website including Smoked Fish Pie, Rustic Chicken Pie and the ever popular Chicken and Sweetcorn Pies.
RECIPE FAQS
Lamb mince would also taste great in this meal.
Any type of potatoes can be mashed, however a fluffy variety like Agria potatoes (in New Zealand) works really well.
TIPS
- This recipe can also be made in one large pie dish.
- Freeze in an airtight container for up to 3 months.
Made this recipe?
Please click on the stars below and rate it!
Beef Mince Cottage Pies
Comforting cottage pies made from beef mince and veggies topped with creamy mashed potatoes and golden cheese.
Ingredients
- 900g potatoes
- 1 Tbsp oil
- 1 onion, diced
- 1 large carrot, diced
- 500g mince
- 2 cloves garlic, crushed
- 1 Tbsp mixed herbs
- 1⁄3 cup red wine (optional)
- 1 Tbsp wholegrain mustard
- 2 Tbsp tomato sauce
- 2 cups beef stock
- 2 Tbsp cornflour
- 1 cup peas
- 30g butter
- 1⁄2 cup milk
- 1 cup cheese, grated
Instructions
- Preheat oven to 180°C fan bake.
- Peel and chop potatoes, add to a saucepan with water. Bring to the boil and reduce to medium heat to simmer for 15-20 mins until tender.
- Heat the oil in a large frying pan, add onion and carrot, fry until softened.
- Add the mince, garlic and herbs then fry until lightly browned. Stir in the red wine, mustard, tomato sauce and stock. Simmer for 10 minutes.
- Mix the cornflour with 2 tablespoons of water to make a slurry then add to the mince. Add the peas and stir until it heats up and thickens. Season to taste with salt and pepper.
- Mash the potatoes with butter and milk and season to taste.
- Divide the mince into 6 individual pie dishes and top with mashed potato, smoothing with the back of a spoon. Top with grated cheese.
- Bake for 20 minutes or until the cheese is lightly browned with crispy bits.
Notes
- This recipe can also be made in one large pie dish.
- Freeze in an airtight container for up to 3 months.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 574Total Fat: 29gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 107mgSodium: 484mgCarbohydrates: 42gFiber: 5gSugar: 6gProtein: 35g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Sue Wilson says
I found two cups of beef stock too much liquid. Next time will reduce to 1.5 cups
VJ cooks says
I think it comes down to personal preference. I like my pies to have a decent amount of sauce, which comes from the stock. The sauce can be reduced for longer if you want it to thicken up more.