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A proper cottage pie of lean ground beef, mushrooms and peas in a thick gravy, under a cheddar-topped mash that is half cauliflower. Soft, familiar and easy to eat in a small portion.
Check off ingredients as you go.
Contains gluten, milk. Check the labels on packaged ingredients:
Warm the oil in a large, deep frying pan or casserole over medium-high heat. Brown the beef for 6 to 8 minutes, pressing it flat and breaking it up only once the underside has coloured. Pour off any fat.
Turn the heat to medium, add the onion, carrot and mushrooms and cook for 8 minutes, until the mushrooms have given up their water and it has evaporated. Stir in the tomato purée, flour and thyme for 1 minute.
Pour in the stock, bring to a simmer and cook, half covered, for 20 minutes, stirring now and then, until the gravy coats the beef thickly. Stir in the frozen peas.
Cooked when: 71°C / 160°F in the centre, with no pink left. A food thermometer is the reliable way to tell.
Meanwhile, boil the potatoes for 8 minutes, add the cauliflower to the same pan and boil for 10 to 12 minutes more, until both are completely tender. Drain well and leave them in the colander for 3 minutes to steam dry, then mash with the milk and half the cheddar.
Heat the oven to 200°C / 400°F (180°C fan). Spoon the beef into a baking dish about 20 by 25 cm, spread the mash over it and rough the surface with a fork. Scatter over the rest of the cheddar and bake for 25 minutes, until bubbling at the edges and browned on top.
Let the cauliflower and potato steam dry before mashing. Cauliflower holds a lot of water, and three minutes in the colander is the difference between a top that browns in the oven and one that weeps into the gravy.
One serving is A quarter of the pie. You can switch to a smaller portion in the ingredients above; it is three quarters of this, and it contains correspondingly less energy and protein. It is an option, not a goal.
All potato for the top
A classic, fluffier mash with more carbohydrate. Boil all of it for 15 to 18 minutes.
Per serving: about 65 kcal more, about the same protein, about the same fat.
Lamb mince instead of beef
That makes it a shepherd's pie. Lamb is much fattier, so drain it well after browning.
Per serving: about 165 kcal more, about 5 g less protein, about 21 g more fat.
Leave out the flour and simmer the gravy 10 minutes longer
Slightly thinner gravy. Nutrition is not recalculated.
Allergens: Removes gluten from the flour. Check the stock label, which can contain it.
Per standard serving, calculated from the ingredients above. Nutrition changes with substitutions, brands and how much oil stays in the pan.
A cottage pie with a lighter top: half the mash is cauliflower, so the beef and gravy make up more of each portion than the potato does.
| Energy | 450 kcal |
|---|---|
| Protein | 39 g |
| Fat | 16 g |
| of which saturates | 6 g |
| Carbohydrate | 41 g |
| of which sugars | 11 g |
| Fibre | 8 g |
| Sodium | 410 mg |
Each ingredient’s weight is multiplied by its USDA FoodData Central values per 100 g. The whole recipe is added up and divided by 4. Raw weights are used for meat, fish and vegetables; beans and lentils are drained weights. All of the oil is counted as eaten. Added salt is not included; sodium from stock, bread, cheese and tinned food is.
| Ingredient | Weight used | Source | Energy | Protein |
|---|---|---|---|---|
| olive oil | 9 g | FDC 171413Oil, olive, salad or cooking | 80 kcal | 0.0 g |
| lean beef mince | 500 g | FDC 173110Beef, ground, 93% lean meat / 7% fat, raw | 760 kcal | 104.3 g |
| onion | 150 g | FDC 170000Onions, raw | 60 kcal | 1.7 g |
| carrot | 150 g | FDC 170393Carrots, raw | 62 kcal | 1.4 g |
| mushrooms | 150 g | FDC 169251Mushrooms, white, raw | 33 kcal | 4.6 g |
| tomato purée | 30 g | FDC 170459Tomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program) | 25 kcal | 1.3 g |
| plain flour | 10 g | FDC 169761Wheat flour, white, all-purpose, unenriched | 36 kcal | 1.0 g |
| dried thyme | 1 tsp | Not calculatedHalf a teaspoon of dried thyme weighs well under a gram, which is under 2 kcal at the energy density of any dried herb. | · | · |
| beef stock | 305 g | FDC 172883Soup, stock, beef, home-preparedCalculated with FoodData Central's home-prepared beef stock. Bought stock and stock cubes carry more salt. | 40 kcal | 6.0 g |
| frozen peas | 120 g | FDC 170016Peas, green, frozen, unprepared (Includes foods for USDA's Food Distribution Program) | 92 kcal | 6.3 g |
| potatoes | 400 g | FDC 170026Potatoes, flesh and skin, raw | 308 kcal | 8.2 g |
| cauliflower | 500 g | FDC 169986Cauliflower, raw | 125 kcal | 9.6 g |
| milk | 52 g | FDC 171267Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D | 26 kcal | 1.7 g |
| cheddar | 40 g | FDC 173414Cheese, cheddar (Includes foods for USDA's Food Distribution Program) | 161 kcal | 9.1 g |
| Whole recipe | Divided by 4 | 1808 kcal | 155.2 g |
Per serving the energy is rounded to the nearest 5 kcal, grams to the nearest whole gram and sodium to the nearest 10 mg. Ingredients marked “Not calculated” are excluded and could add at most 2 kcal to the whole recipe. Calculation method 1.0, September 2026. How the calculation works.
Checked against US Food and Drug Administration, Refrigerator and Freezer Storage Chart, USDA Food Safety and Inspection Service, Leftovers and Food Safety, FoodSafety.gov, Safe Minimum Internal Temperatures and FoodSafety.gov, Cold Food Storage Chart. UK guidance from the Food Standards Agency is shorter, at two days for most leftovers.
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About 1 hr 5 min · 415 kcal · 41 g protein per serving
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About 55 min · 545 kcal · 47 g protein per serving