Because We Can | Cottage Pie Challenge
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Cottage Pie Challenge

Last weekend the Herald Sun featured Curtis Stone’s Granny’s Cottage Pie.  Sunday night dinner at the Curtis Stone household is a family affair with cottage pie a favourite. Since then I have dreamt about cottage pie so I am putting out a challenge to my Auntie Annette to come up with her favourite Cottage Pie recipe.

Just in case you are feeling the hunger too here is the recipe featured in the Herald Sun.


Serves 4

Prep 25 mins

Cook 30 mins

Make ahead: make the beef filing up to 1 day ahead. Reheat, adding more stock to moisten if

necessary, before topping with the mash.


  • 1kg brushed potatoes, peeled, cut into 3cm pieces
  • 1/2 cup (125ml) full-cream milk, warmed
  • 40g butter, melted, divided
  • 500g beef mince
  • 1 small brown onion, diced
  • 2 medium carrots, peeled, diced
  • 2 celery sticks, diced
  • 2 cloves garlic, finely chopped
  • 2 tbs tomato paste
  • 1 tbs plain flour
  • 2 cups (500ml) beef stock


To make mash:

  • Place potatoes in a large saucepan and add enough cold salted water to cover by 2.5cm. Cover
  • and bring to a simmer over high heat, then tilt the lid, reduce heat to medium and simmer for
  • 15 mins or until potatoes are tender.
  • Drain potatoes and place strainer over the hot saucepan to evaporate excess
  • steam. Mash the potatoes and fold in milk and half the butter. Season with salt.

Meanwhile, to make beef filling:

  • Heat a large heavy frying pan over high heat. Add beef and cook, stirring to break up lumps, for 6 mins, or until cooked and beginning to brown. Transfer beef to plate and set aside.
  • Pour off all but 1 tbs fat from pan and heat over medium heat. Add onion to pan and cook,
  • stirring, for 2 mins or until pale golden. Add carrots, celery and garlic. Cook, stirring, for 6 mins
  • or until vegetables soften. Stir in tomato paste. Add flour and cook, stirring, for 1 min. Stir in
  • stock and return beef to pan. Simmer for 5 mins, or until vegetables are tender and mixture
  • thickens slightly. Season with salt and pepper. Transfer to a square 20cm casserole dish.

Preheat oven grill to high. Spread potatoes over beef filling. Brush with remaining butter. Place under grill for 6 mins, or until top is crispy and golden brown.

Images Herald Sun: Tony Gough

  • Annette
    Posted at 20:39h, 08 July

    This is my favourite cottage pie recipe Linda sent me the link sometime ago. It has all the flavours and I add either cooked parsnip or cooked cauliflower to the mash. Hope you enjoy it!
    Auntie Annette