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Glam Cottage Pie

Amanda Wren
Cottage pie enriched with red wine and topped with a cheesy, mustard mash.
5 from 1 vote
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 4


  • 500 g pack of lean mince
  • 2 medium onions chopped
  • 2 carrots quartered length-ways and diced
  • 2 sticks of celery diced
  • 6 mushrooms sliced and diced
  • 1 tbsp plain flour
  • 200 ml red wine
  • 450 ml beef stock
  • 1 bay leaf
  • 1 tbsp dried herbs such as thyme
  • 1 tbsp tomato purée
  • 1 tbsp of Worcester sauce or Balsamic vinegar
  • 1 tbsp vegetable oil
  • salt and pepper

For the mash

  • 8-10 medium potatoes peeled and cut into chunks
  • 1 tbsp butter
  • 2 tbsp crème fraîche
  • 1-2 tbsp wholegrain mustard
  • salt and pepper
  • 50 g strong cheddar grated plus extra for topping


  • Put the potatoes on to boil for about 10 minutes until tender.
  • Heat the oil in a large pan and fry the vegetables until soft. Remove from the pan.
  • Dry fry the mince and then add the red wine. Let it reduce for a few minutes and then stir in the flour for 1 minute.
  • Pour in the beef stock, tomato purée, Worcester sauce, herbs and seasoning and simmer for about 20 minutes until the sauce has thickened.
  • Drain the potatoes and mash in the remaining ingredients.
  • Top the mince with the mash and add some extra grated cheese.
  • Bake at 200 degrees for 15 minutes until golden.
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