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Cottage Pie

60 mins


  1. Pre-heat the oven to 160 degrees
  2. Peel and chop the potatoes into small, 1/4 chunks and leave to boil
  3. Get a large non stick frying pan and add the mince meat, and a chopped onion and leave to cook until the mince is brown
  4. Add 100g of frozen peas to a third saucepan and boil for 5 mins, before adding into the pan with the meat
  5. Once the meat has cooked, add in the rinsed kidney beans, tinned tomatoes, Worcestershire sauce, the dissolved beef stock cube, peas and salt and pepper and leave on a low heat for 10 mins
  6. Chop up your leeks and add them to the potatoes and leave to boil for a further 5 mins
  7. While your potatoes are finishing up, add the mince from the frying pan to a baking tray
  8. Now drain the potatoes and leeks and mash until creamy and thick. Add salt and pepper to the potatoes and then place on top of the mince in the baking tray
  9. Now add a small handful of grated cheese to the top and place in the oven on a low heat to bake for a further 45 mins

Serves 4, calorie information based on 1 serving


  • 500g 5% lean beef mince
  • 1 onion
  • 100g frozen peas
  • 1 beef stock cube
  • 100g red kidney beans
  • Worcestershire sauce
  • 400g tin of chopped tomatoes
  • Salt and pepper
  • 700g potatoes (or you can use carrot and swede mash)
  • 2 leeks
  • Small handful of grated cheese

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