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Fuss Free Cottage Pie


A warming fuss free dinner

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The Gourmandize Team

Perfect for big family meals!

Rate this recipe 3.4/5 (127 Votes)


  • 250g lean steak mince
  • 6 medium size potatoes
  • ½ onion
  • 2 sticks of celery
  • 2 carrots
  • 200g mushrooms
  • 1tsp sage
  • 1tsp cracked black pepper
  • ½tsp dried parsley
  • 1tbsp gravy granules
  • 1tsp mustard
  • 1tbsp butter
  • Milk


servings 4
Level of difficulty Average
Preparation time 20mins
Cooking time 50mins
Cost Budget Friendly


Step 1

Peel and chop the potatoes into quarters and add to a pan of boiling water. Cover and cook for 20 minutes until they are soft and a fork will go in easily.

Step 2

Whilst the potatoes are cooking finely chop the onion and fry in 1 tsp vegetable oil or spray oil until translucent.

Step 3

Add the mince, sage and black pepper to the onion and cook until the meat has browned.

Step 4

Chop the carrot into quarters lengthways and then into small cubes, halve the celery lengthways and then into small cubes and add to the onions and meat. Stir well and cover. Cook on a medium heat for 5 minutes.

Step 5

Chop the mushrooms into small pieces and add to the meat mix. Stir well and cover. Cook on a medium heat for 2 minutes.

Step 6

Add 1tbsp gravy granules to the meat mix, stir until melted and the gravy has thickened the liquid in the pan. Pour the mix into an ovenproof dish.

Step 7

Drain the potatoes and add the butter, parsley and mustard. Add a little milk and mash the potatoes, continue to add the milk a little at a time until all lumps are gone and the potatoes are a firm but creamy mashed potato consistency. Place potatoes on top of the meat mix and spread it out to completely cover. Run a fork up and down gently to makes lines in the potato, as this helps the potato brown on top.

Step 8

Cook in the oven at 220°C for 20-30 minutes until the potato starts to go brown and crispy.

If you replace the beef mince and sage, with lamb mince and 1tsp mint sauce you will have shepherds pie instead.

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