Name: Nigel Slater Cottage Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: British
Ingredients: Minced beef (500g): High-quality beef for a rich flavor.; Onions (2 medium, finely chopped): Adds sweetness and depth.; Carrots (2 medium, diced): For texture and natural sweetness.; Celery (2 sticks, finely chopped): Adds aromatic depth.; Tomato purée (1 tablespoon): For a rich base.; Beef stock (300ml): Creates the sauce.; Worcestershire sauce (1 tablespoon): Adds savory depth.; Red wine (optional, 100ml): For a more robust flavor.; Olive oil (2 tablespoons): For cooking.; Salt and black pepper: To season.; Bay leaf (1): For an aromatic touch.; Potatoes (1kg, peeled): Floury potatoes like Maris Piper are ideal.; Butter (50g): Adds richness.; Milk (100ml): For a smooth mash.; Nutmeg (a pinch): Optional, for subtle warmth.; Grated Parmesan (optional, 50g): Adds a cheesy crust.

Nigel Slater Cottage Pie

Print Recipe

Nigel Slater’s cottage pie is a traditional British dish made with minced beef cooked with onions, carrots, and celery in a rich gravy. It’s topped with a layer of smooth mashed potatoes, which is baked until golden and slightly crisp. This recipe is ideal for warming up during colder months or enjoying a hearty meal.

Author: Ekani Ella
Prep Time: 30
Cook Time: 45
Total Time: 1 hour 15 minutes
Yield: 6
Category: Main Course
Method: Baking
Cuisine: British

Ingredients

For the Filling:

Minced beef (500g): High-quality beef for a rich flavor.
Onions (2 medium, finely chopped): Adds sweetness and depth.
Carrots (2 medium, diced): For texture and natural sweetness.
Celery (2 sticks, finely chopped): Adds aromatic depth.
Tomato purée (1 tablespoon): For a rich base.
Beef stock (300ml): Creates the sauce.
Worcestershire sauce (1 tablespoon): Adds savory depth.
Red wine (optional, 100ml): For a more robust flavor.
Olive oil (2 tablespoons): For cooking.
Salt and black pepper: To season.
Bay leaf (1): For an aromatic touch.

For the Mashed Potato Topping:

Potatoes (1kg, peeled): Floury potatoes like Maris Piper are ideal.
Butter (50g): Adds richness.
Milk (100ml): For a smooth mash.
Nutmeg (a pinch): Optional, for subtle warmth.
Grated Parmesan (optional, 50g): Adds a cheesy crust.

Instructions

Step 1: Prepare the filling

Heat the olive oil in a large frying pan over medium heat.
Add the minced beef and cook until browned, breaking it up with a wooden spoon. Remove from the pan and set aside.
In the same pan, sauté the onions, carrots, and celery for 8–10 minutes until softened.

Step 2: Make the sauce

Return the beef to the pan. Stir in the tomato purée and Worcestershire sauce. Cook for 1–2 minutes.
Pour in the red wine (if using) and simmer until slightly reduced. Add the beef stock and bay leaf. Let the mixture simmer for 20 minutes, stirring occasionally, until thickened. Remove the bay leaf and season with salt and black pepper.

Step 3: Make the mashed potatoes

Boil the potatoes in a large saucepan of salted water for 15–20 minutes, or until tender. Drain and mash with butter, milk, and a pinch of nutmeg. Mix until smooth.

Step 4: Assemble the cottage pie

Preheat your oven to 200°C (180°C fan, 400°F).
Spoon the beef filling into an ovenproof dish and spread it out evenly.
Top with the mashed potatoes, smoothing them with a fork to create ridges for a crispy texture. Optionally, sprinkle Parmesan cheese on top.

Step 5: Bake the cottage pie

Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbling.

Step 6: Serve

Let the cottage pie rest for a few minutes before serving. Pair with steamed green beans or a fresh side salad.

Find it online: https://britishbakingrecipes.co.uk/nigel-slater-cottage-pie/