Easy cottage pie
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INGREDIENTS
- 500g minced beef
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 tbsp tomato purée
- 400mL beef stock
- 1 tbsp gluten-free Worcestershire sauce
- Salt
- Freshly ground black pepper
- 800g potatoes, peeled and chopped
- 50g butter of choice
- 100mL milk of choice
- Salt and pepper
For the topping
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INSTRUCTIONS
Is there anything more comforting than a bubbling cottage pie fresh out of the oven on a cool evening?
This classic WA favourite combines a rich, hearty meat filling topped with the fluffiest mashed potato you’ve ever tasted — made, of course, with locally grown WA spuds. It’s the kind of meal that brings everyone to the table, goes back for seconds and tastes even better the next day. Simple, satisfying and made with love.
1. Preheat the oven to 190°C.
2. In a pan, cook the onion and garlic until softened. Add the minced beef and cook until browned.
3. Stir in the carrots, tomato purée, stock and Worcestershire sauce.
4. Simmer for 20–25 minutes until thickened.
5. Meanwhile, boil the potatoes until tender, then mash with butter and milk.
6. Season the mash with salt and pepper.
7. Transfer the meat mixture to a baking dish and spread the mashed potatoes on top.
8. Bake for 25–30 minutes until golden and slightly crisp on top.
9. Serve your delicious cottage pie hot!
TIP: Top with grated cheese for the last 10 minutes in the oven
About This Recipe
The humble Cottage Pie — a true weeknight hero. 🥔 Packed with flavour, topped with creamy WA potato mash and baked until perfectly golden, this is the kind of crowd-pleasing comfort food that never gets old. Easy enough for a Tuesday night, impressive enough for the whole family to love.
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