Cottage Pie

Cottage Pie is perfect for a windy, Winter’s day.  It takes a little time to bring it all together but the smiles around your family dinner table will be worth it.  Comfort food at it’s best! Did you know Cottage Pie has beef and Shepherd’s Pie is made with lamb.


  • 500g Grass Fed Beef Mince
  • 1 onion, diced
  • 2 medium carrots or 1 large one, diced
  • 1 stick celery, diced
  • 3 cloves, garlic, mince
  • 1 1/2 cups peas
  • 2 cups stock or water
  • 2 tablespoons plain flour
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 tsp cinnamon
  • 1 tablespoon tomato paste
  • 1 tsp sea salt
  • 1tsp cracked pepper
  • 1kg potatoes
  • 1 cup shredded cheddar cheese
  • Butter for mash
  • Milk for mash


  • Fry the diced vegetables (onion, carrot, celery) over medium heat for 3 mins or until slightly softened.
  • Add beef mince, garlic, tomato paste and spices, fry until meat has broken down.
  • Add 1 1/2 tablespoons flour and cook for a further 1 min. Reserve some flour incase further thickening is required.
  • Add stock or water and peas and stir until gravy thickens. Add more flour if required.
  • When mince is brown and gravy thickened, add your meat & vegie mixture to the bottom of your baking pan, large pie dish or cast iron pan.
  • Boil potatoes until soft, drain, mash with butter and milk and fold through cheese.
  • Layer the potato on top of the mince and vegetable mix and use a fork to roughen the surface to aid browning.
  • Bake at 180c until the top has browned a little.
  • Remove from the oven and allow to stand for 15 mins before serving for best result or just dig in.
About Michele Lyons
Michele Lyons spent 25 years working in the corporate environment with 10 years as an Executive Assistant at a senior level. A couple of years ago Michele decided to forgo the long hours in the city to work closer to home and spend more time with her two teenage boys. Michele started working with us at the Farmers Markets and her excellent organisation skills meant she quickly moved into the office. Since Michele joined The Free Range Butcher her role has expanded to include all things administration, recipe testing, inspirational ideas, marketing, communications and all round keeping the team organised and on track. As long as Michele’s has had her morning coffee you can ask her anything!

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