A Very British Cottage Pie With Pickled Onions

Name: A Very British Cottage Pie With Pickled Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 grams lean beef mince; 1 carrot - finely diced; 1 celery stick - finely diced; 1 onion - finely diced; 1 garlic clove - finely diced; 1 tablespoon plain four; 300 milliliters beef stock; 300 milliliters dark ale; 1 tablespoon tomato puree; 1 teaspoon curry powder; 1 splash worcestershire sauce; vegetable oil; 1000 grams floury potatoes - peeled and roughly chopped; 50 grams butter; 150 milliliters milk; 1 teaspoon dijon mustard; 100 grams blue cheese; 1 onion - finely sliced in half rings; 200 milliliters white wine vinegar; 300 grams frozen peas

Servings: persons

500 grams lean beef mince
1 carrot - finely diced
1 celery stick - finely diced
1 onion - finely diced
1 garlic clove - finely diced
1 tablespoon plain four
300 milliliters beef stock
300 milliliters dark ale
1 tablespoon tomato puree
1 teaspoon curry powder
1 splash worcestershire sauce
vegetable oil
1000 grams floury potatoes - peeled and roughly chopped
50 grams butter
150 milliliters milk
1 teaspoon dijon mustard
100 grams blue cheese
1 onion - finely sliced in half rings
200 milliliters white wine vinegar
300 grams frozen peas

1
Heat a splash of vegetable oil, and fry the mince until brown and crumbly. This will take about 10 minutes. Drain, and set aside.
2
In the same pan, heat another splash of oil, and fry the diced vegetables and garlic for 10 minutes. Return the mince to the pan, and add the flour. Stir through, and add the beef stock, ale, worcestershire sauce, tomato puree, and curry powder. Simmer for 30 minutes. Transfer to a pie dish, and refrigerate for one hour.
3
To make the pickled onions, place the sliced onion in a bowl, season with salt, and add the white wine vinegar. Leave to pickle until the cottage pie is ready.
4
Boil the potatoes in a large pan of salted water for about 15 minutes. Drain, and add the butter, milk and Dijon mustard. Mash until smooth.
5
Pre heat the over to 200 C / 390 F. Take the pie dish out of the fridge, and spread the mashed potato over the top and make peaks with a fork. Sprinkle with the blue cheese. Cook in the oven for 20 minutes.
6
Cook the frozen peas for the time specified on the packet. Once the cottage pie is cooked, grill for 2 minutes to crisp up the potatoes. Serve with pickled onions, and peas.

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 500 grams lean beef mince, 1 carrot - finely diced, 1 celery stick - finely diced, 1 onion - finely diced, and more.

Yes, A Very British Cottage Pie With Pickled Onions falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!