# Cottage Pie

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A comforting, hearty beef and vegetable pie topped with creamy mashed potato.

Servings: 4 · Cook 30 min · Meat

Contains: gluten, milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Cottage Pie](https://image.fridge.menu/adaptations/7uq8dfbb/631d46f704bbe2f9c3af93e7471dea7538ad072bfb5a9284e11dc6ed2a387375.jpg)

## Ingredients

- 1 pcs [Onion](https://fridge.menu/en/i/onion) — finely chopped
- 500 g [Minced beef](https://fridge.menu/en/i/ground-beef)
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot) — coarsely grated
- 2 pcs [Celery](https://fridge.menu/en/i/celery) — stalks, coarsely grated
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely chopped
- 2 tbsp [Tomato purée](https://fridge.menu/en/i/tomato-paste)
- 200 ml [Stock](https://fridge.menu/en/i/stock)
- 100 ml [Red wine](https://fridge.menu/en/i/wine)
- 2 tbsp [Worcestershire sauce](https://fridge.menu/en/i/worcestershire-sauce)
- 1 tsp [Dried thyme](https://fridge.menu/en/i/dried-thyme)
- 1 tbsp [Rosemary](https://fridge.menu/en/i/rosemary) — finely chopped, fresh
- 1 tbsp [Butter](https://fridge.menu/en/i/butter) — for frying
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 1 kg [Potatoes](https://fridge.menu/en/i/potato)
- 75 g [Butter](https://fridge.menu/en/i/butter)
- 3 tbsp [Double cream](https://fridge.menu/en/i/whipping-cream)
- 2 tbsp [Parmesan](https://fridge.menu/en/i/parmesan) — freshly grated
- 1 tbsp [Breadcrumbs](https://fridge.menu/en/i/breadcrumbs)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 100 ml [Parsley](https://fridge.menu/en/i/parsley) — finely chopped, for sprinkling

## Steps

1. Fry the onion in a saucepan with butter until soft.
2. Add the minced beef and brown well over high heat.
3. Lower the heat and add the carrot, celery, garlic, tomato purée, red wine, Worcestershire sauce, stock, thyme and rosemary, salt and pepper.
4. Bring to the boil and simmer uncovered for 10 minutes.
5. Boil the potatoes in a pot of plenty of unsalted water until soft.
6. Transfer the potatoes to a bowl with the butter and whisk with a mixer until creamy.
7. Add the cream and season with Parmesan, salt and pepper.
8. Spoon the meat sauce into a greased ovenproof dish and cover with the mashed potato.
9. Smooth the mash with a spatula and score a pattern with a fork.
10. Sprinkle with breadcrumbs and a little extra Parmesan.
11. Bake in a preheated fan oven at 180°C for 30-45 minutes.
12. Before serving, sprinkle with finely chopped parsley.

Published 2026-10-08

https://fridge.menu/en/r/shepherds-pie-7uq8dfbb

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