Hairy Bikers Cottage Pie is a classic and comforting recipe, which features a rich, savory ground beef filling simmered in red wine and topped with a creamy mashed potato crust. It’s a family favorite, made easy by finishing it under the grill for a quick, golden-brown top.
Hairy Bikers Cottage Pie Recipe Ingredients
For the Cottage Pie Filling:
- 50ml/2fl oz olive oil
- 1 large onion or 3–4 banana shallots, finely chopped
- 650g/1lb 7oz beef mince
- 2 tbsp tomato purée
- 1 tbsp plain flour
- 150ml/5fl oz red wine
- 4 sprigs fresh thyme, leaves only
- 400ml/14fl oz beef stock
- Worcestershire sauce, to taste
- salt and freshly ground black pepper
For the Mash Topping:
- 900g/2lb King Edward potatoes, peeled and chopped
- 115g/4oz butter
- 125ml/4½fl oz milk
To Serve:
- 150g/5½oz frozen peas
- 50g/1¾oz butter
How To Make Hairy Bikers Cottage Pie Recipe
- Sauté the Onion: Heat half of the oil in a large, heavy-based pan. Add the onion or shallots and cook until softened. Remove from the pan and set aside.
- Brown the Beef: Return the pan to the heat and add the remaining oil. When it’s hot, fry the mince in batches until browned all over.
- Build the Filling: Stir in the cooked onion and tomato purée and cook for one minute. Stir in the flour and cook for another minute. Pour in the red wine, scraping up any caramelized bits from the bottom of the pan, and add the thyme.
- Simmer: Add the beef stock and bring the mixture to a simmer. Let it cook gently for 45 minutes, or until the mince is tender and the sauce has thickened. Season to taste with salt, pepper, and a few dashes of Worcestershire sauce.
- Make the Mash: While the filling simmers, put the potatoes in a pan of salted water and bring to a boil. Simmer for 12–15 minutes until tender. Drain the potatoes well and return them to the hot pan for a minute to dry out any excess moisture. Mash well, then beat in the butter and milk until smooth. Season to taste.
- Assemble and Grill: Preheat your grill to high. Spread the cottage pie filling in a baking dish and spoon the mashed potato over the top. Grill for 8–10 minutes, until the top is golden-brown.
- Serve: While the pie is grilling, boil the peas for 3-4 minutes, then drain and stir in the butter. Serve the cottage pie hot with the buttered peas.
Recipe Tips
- How do you prevent the topping from sinking? If you have time, let the meat filling cool completely before adding the mashed potato topping. This creates a firmer base and helps keep the layers distinct.
- Why is my meat filling dry? A dry filling is usually caused by cooking it at too high a temperature. The filling should be simmered gently. If it looks too dry after simmering, you can always stir in a splash of water or extra stock.
- What are the best potatoes to use? Floury potatoes like King Edward or Maris Piper are best for mash as they break down easily and create a light, fluffy texture.
- How do you get all the flavor from the pan? When you add the red wine, use a wooden spoon to scrape the bottom of the pan. This process, called “deglazing,” lifts all the delicious caramelized bits of meat and onion into the sauce, adding a huge amount of flavor.
What To Serve With Cottage Pie
This is a classic one-dish meal, but it’s traditionally served with simple green vegetables.
- Buttered peas (as suggested in the recipe)
- Steamed green beans or cabbage
- Glazed carrots
How To Store Cottage Pie
- Refrigerate: You can make this recipe up to 2 days in advance. Let it cool, cover it well, and store it in the fridge.
- Freeze: Cottage pie is a great recipe for batch cooking. Freeze it on the day you make it (whole or in portions) and it will keep for up to 3 months.
- Reheating: Reheat from chilled in a 180°C (160°C Fan) oven for about 40 minutes, or from frozen for about 1 hour 15 minutes, until piping hot in the middle. Cover with foil to prevent the top from drying out.
Cottage Pie Nutrition Facts
- Calories: 722 kcal
- Protein: 28g
- Carbohydrate: 37g (of which 6g sugars)
- Fat: 48g (of which 23g saturates)
- Fibre: 5g
- Salt: 1.3g
Nutrition information is per serving.
FAQs
What’s the difference between Cottage Pie and Shepherd’s Pie?
The main difference is the meat. Cottage pie is traditionally made with ground beef, while shepherd’s pie is made with ground lamb.
Do you put egg in the mash for cottage pie?
No, eggs are not a traditional ingredient in the mashed potato topping for cottage pie. For extra richness, adding grated cheese is more common.
Can I bulk out a cottage pie to make it go further?
Yes. To make the filling go further, you can add extra vegetables like mushrooms or even a can of baked beans or lentils.
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Hairy Bikers Cottage Pie Recipe
Description
A classic and comforting cottage pie with a rich, savory beef and red wine filling, all topped with a creamy mashed potato crust that’s finished quickly under the grill.
Ingredients
Instructions
- Sauté the onion in half the oil, then set aside. Brown the mince in the remaining oil.
- Return the onion to the pan with the tomato purée and flour. Stir for a minute.
- Deglaze with red wine, then add the thyme and beef stock. Simmer for 45 minutes until thick. Season with Worcestershire, salt, and pepper.
- Boil the potatoes until tender. Drain, dry, and mash with the butter and milk.
- Preheat the grill. Spread the meat filling in a baking dish and top with the mash.
- Grill for 8-10 minutes until golden-brown. Serve with buttered peas.
Notes
- For the neatest slices, let the meat filling cool before adding the mashed potato topping.
- This pie can be made up to 2 days in advance and refrigerated, or frozen for up to 3 months.
- Using floury potatoes like King Edward will give you the best, smoothest mash.
- Don’t forget to scrape the bottom of the pan when you add the wine to get all the flavorful bits into your sauce.
Hairy Bikers Cottage Pie
