My Meat Feast Cottage Pie is the ultimate comforting family dinner! It’s packed with delicious meaty flavours, vegetables and a rich, savoury sauce, then topped with creamy mashed potatoes and baked until beautifully golden, this is proper comfort food. Plus it’s hearty, filling and perfect for a cosy midweek meal or a relaxed Sunday dinner.
What is your favourite pie filling? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Sharp knife
- Chopping board
- Vegetable peeler
- Saucepans x 2
- Stirring spoon
- Colander
- Potato masher
- Baking dish
- Slotted spoon
Ingredients
- Beef mince x 500g
- Chroizo x 100g
- Parma ham x 4 slices
- Onion x 1
- Courgette x 1
- Tamari x 2 tbsps
- Dried mixed herbs
- Chicken stock x 600 – 800mls
- Salt and pepper to taste
- Potatoes or sweet potatoes x 800g
- Butter x 2 tbsp if using potatoes
- Milk x enough to mash the potatoes if using potatoes
- Olive oil x 2 4 tbsp if using sweet potatoes.
Method
- Peel, slice and dice the onion.
- Next peel the courgette using the vegetable peeler and then grate it.
- Cut the top from the red pepper.
- Remove the core and the stalk.
- Slice and dice the flesh.
- Score a line down the chorizo with the sharp knife then peel the skin from it.
- Now slice the chorizo into half centimetre pieces.
- Next slice the parma ham.
- Put a large saucepan onto a high heat on the hob and add oil to the base.
- When the pan is hot, add in the chorizo and start to fry.
- Fry until the oil from the chorizo starts to appear in the pan.
- Then put the Parma ham ad fry until it start to brown.
- Next add in the onion and fry for until it starts to soften.
- Now add in the courgette and fry for a further minute or so.
- Next add in the beef mince and fry until it turns brown.
- Sprinkle over the dried mixed herbs and pour in the tamari.
- Pour over the chicken stock and stir these ingredients in.
- Sprinkle over salt and pepper to taste.
- Once the stock comes to the boil turn the heat down and leave to simmer.
- Meanwhile peel and chop the potatoes into quarters.
- Put the large saucepan on a high heat with cold water.
- Add the potatoes to the water and leave to come to the boil.
- Once boiling turn the heat down and leave to simmer for 10 minutes.
- Preheat the oven to 180°C.
- Once the potatoes are cooked, remove them from the heat and pour into the colander.
- Once the water is drained, return the potatoes to the pan.
- Either add the egg and the butter.
- Then mash until the lumps are gone.
- If using sweet potatoes repeat the process above but use olive oil instead of butter and milk.
- Remove the pie filling from the heat and using the slotted spoon put the meat and vegetables into the pie dish leaving the gravy in the pan.
- Next spread the mash as evenly as possible on top of the filling.
- Place in the oven for 25 – 30 mins or until the top is golden brown.
- Meanwhile check on the gravy and add more stock if needed.
- Leave it on a low heat to simmer until the cottage pie is cooked.
- Once cooked, serve, add the gravy, vegetables and enjoy.
- Then enjoy.
My Meat Feast Cottage Pie recipe is a great recipe the whole family can enjoy! If you make it, I’d love to know what you think. Don’t forget to share your creations and tag me over on social media so I can see them. Happy cooking! ❤️
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