Cottage Pie with a Herb & Spicy Breadcrumb Topping

Yields: 8 Servings Difficulty: Easy Prep Time: 20 Mins Cook Time: 1 Hr 15 Mins Total Time: 1 Hr 35 Mins

A rich & hearty cottage pie topped with fluffy sweet potato and a crispy herb & spicy breadcrumb.


0/22 Ingredients
Adjust Servings
    For the mince
  • For the mash
  • For the breadcrumb topping


0/8 Instructions
  • Heat a large frying pan and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.
  • In another large frying pan heat a tablespoon of olive oil and gently fry the onions, celery, carrots and thyme for 3-5 minutes until softened. Add the tomato puree and flour and fry for one minute and then add the mince.
  • Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half and then add to the mince.
  • Add the stock to the pan and let simmer for 45 minutes. Season to taste and add a few splashes of Worcestershire sauce.
  • Preheat the oven to 200°C/180°C Fan/Gas mark 6.
  • For the mash, place the potatoes in a pan of salted water bring to the boil and then simmer for 12-15 minutes, add the sweet potatoes after 5 minutes. Drain the potatoes and leave to steam dry. Mash with a potato masher or ricer and butter and mix well until you have a smooth mash, season to taste.
  • For the breadcrumb topping, add all the ingredients into a bowl and mix through
  • Spoon the mince mixture into a 1.5 litre oven proof dish. Spoon the mashed potato on top and rough the surface with a folk. Sprinkle with breadcrumbs and bake in the oven for 25-30 minutes until bubbling and the breadcrumb topping is crisp & golden brown.

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