Mega Filling Cottage Pie

Mega Filling Cottage Pie

This dish is a Nation's sweetheart. It's a go-to meal when you have a crowd to feed and please. Packed with veg and full of flavour, we've used extra lean mince to keep the calories in check - gorgeous home cooking at its best.


  • 700g potatoes, peeled and chopped
  • 500g swede, peeled and chopped
  • 1 & 1/4 tsp. nutmeg
  • 100g cheddar cheese, grated
  • Salt and pepper
  • 1 tbsp. olive oil
  • 1-2 large onions (approx. 150g), finely chopped
  • 2-3 garlic cloves, minced
  • 400g extra lean minced beef
  • 2 large carrots (approx. 240g) finely chopped into cubes
  • 4-5 celery sticks (approx. 200g), finely chopped
  • 1 large courgette (approx. 240g), finely chopped
  • 1/2 tbsp. dried thyme
  • 1 tbsp. Worcestershire sauce
  • 3 x 400g tins of chopped tomatoes
  • 2 beef stock cubes, dissolved in 350ml boiling water
  • 48g tomato puree
  • 200g green beans, topped and tailed

Preparation time:

Cooking time:

Skill level:





  1. In a large saucepan, add the potatoes and swede. Bring to the boil and cook until tender. Drain and add the nutmeg, half the cheese and mash well. Season with salt and pepper. 

  2. Meanwhile, add the olive oil, onion and garlic to a non-stick frying pan and fry gently on a medium heat, for a few minutes before adding the meat. Brown the meat gently and when coloured add the carrot, celery, courgette and sweat gently for approx. 10 minutes until the vegetables start to soften.

  3. Add the thyme, Worcestershire sauce and the tinned tomatoes. Stir well and add the stock. Simmer for 30 minutes until the sauce thickens and then add the tomato puree and mix well.

  4. Add the mince to a large ovenproof dish and then gently dollop the potatoes and swede on top. Smooth over roughly with a fork.

  5. Sprinkle with remaining grated cheese and pop in the oven for 20 minutes or until the top is golden brown.

  6. Blanch the beans for a few minutes in a pan of boiling water. Drain and serve with the pie. 

Nutritional information per serving:









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