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Cottage pie is a firm favourite in my house, especially during the colder months or at times when a bit of cozy bowl food is what’s needed. I made this at least once or twice a week during the Covid lockdowns and not only was it the ultimate comfort food at a time when we needed it most, it was something I could easily busy myself with to manage a bit of the constant stress and worry. It’s perfect for freezing, having leftovers or even sharing – I’ve been known to pack this up and drop it off to friends to let them know I was thinking of them.
If you have a good quantity of leftover mashed potatoes laying around, this is the perfect way to use them up. I sometimes make a lot extra for this very purpose. I find that adding a healthy dose of grated cheddar cheese to the mash mixture makes it even better, but it’s completely optional. When I don’t have mashed potatoes sitting in the fridge I sometimes use the prepared microwave cheddar mash from Waitrose or Marks & Spencer and it’s perfect. It can be done with two packs, but if you want a lot of mash or you’re feeding a fair few people, using at least three packs will make it go a bit further.
Ingredients
- 150g frozen petit pois or peas
- 2 tablespoons garlic oil
- 500g ground beef
- Sprinkle of onion salt (optional)
- Pinch of dried chilli flakes (optional)
- Splash of Worcestershire sauce
- 1 beef stock cube or stock pot
- 1 tin Cream of Tomato soup
- Salt & pepper to taste
- 150g sweet corn (from a tin)
- 1.25 – 1.5kg prepared mashed potatoes (room temperature or warmer)
- 250g freshly shredded mild cheddar cheese
- Sprinkle of ground nutmeg
Method
- Put the frozen petit pois in a saucepan of water on high heat and boil until soft. Strain and set aside.
- Preheat the oven to 180°C/ 160°C fan/ Gas Mark 4/ 350°F. Prepare a casserole dish with nonstick cooking spray and set aside.
- While the peas are cooking, heat the garlic oil in a non-stick frying pan on medium high heat and add the ground beef and dried chilli flakes if you’re using them. Break up the meat with a wooden spoon as it browns. When the meat is cooked, drain it and return to the heat.
- Reduce the heat to medium-low. Add a splash of Worcestershire sauce and crumble a stock cube into the meat. If you’re using it, add the onion salt now as well. Finally, add the soup and stir. Allow the mixture to heat through until bubbling and add salt & pepper to taste. Add the strained corn, stir to combine and continue cooking for another minute or two before removing it from the heat. Pour the mixture directly into the prepared casserole dish along with the peas. Stir to combine.
- Spoon the mashed potatoes on top of the meat mixture and cover, as you would do with cake icing. Don’t worry if you have the odd hole – it will be covered with the cheese.
- Finally, cover the mashed potato with the grated cheese and sprinkle with a little grated nutmeg.
- Place the casserole dish on a baking sheet to catch anything that drips as it cooks and bake for about 30 minutes or until the cheese is melted and starting to turn golden. Serve hot.
