Cottage Pie

Shepherds Pie


500g McCarthys minced beef
1 stick celery
1 medium onion
1 carrot grated
100g garden peas
200ml beef stock (a stock cube is fine)
1kg peeled potatoes
100g butter
Worcester Sauce
Salt & Pepper


  1. Sweat the onion, carrot and celery in a little sunflower oil and add the meat. To maximise
    flavour, be patient with the meat and leave it brown.
  2. Add the stock, Worcester sauce and the garden peas. Bring to the boil and simmer for 20 minutes.
  3. Boil or steam the potatoes until cooked through. Add seasoning and all the butter and mash to a
  4. Place the cooked meat into an earthenware dish and pipe or neatly arrange the potatoes on top.
  5. Brush with a little more melted butter and bake in a hot oven until browned on top.
  6. Serve with seasonal greens and tuck in!

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