Cottage Pie


The most comforting, nourishing food is often humble fare cooked slow & with a decent dash of love. This cottage pie, like all good family meals, is based on high quality, simple ingredients. All ingredients used in this pie are also currently in season, making this a truly wonderful, warming & affordable way to nurture your family this winter 🤍


2 organic brown onions, finely diced.

2 organic carrots, peeled & diced.

2 organic celery stalks, peeled & diced.

1/4 cup organic olive oil.

150gms organic butter, divided.

1kg organic beef mince.

1 TBSP organic dried thyme leaves.

500ml organic beef stock.

1 TBSP cornflour or tapioca starch.

2 TBSP Worcestershire sauce.

2 TBSP organic tomato paste.

1 kg organic potatoes.

1/4 cup milk.

Finely grated organic parmesan & breadcrumbs, optional. 


First start the soffritto ~ combine the finely diced onions, carrot, celery, olive oil & a generous pinch of salt in a heavy based saucepan over low heat. Cook for as long as you have time for (as little as 20 minutes does the trick, but a slow cook over an hour or longer is ideal) stirring every now & then. This creates the flavour base for the cottage pie, so get the soffrito as golden & caramelised as possible. 

Meanwhile, melt 20gms of butter in a large saucepan over medium ~ high heat. Add the mince & thyme, stirring often until the mince is thoroughly browned. Whisk together the beef stock with the cornflour (or tapioca) & add to the beef along with the soffritto, Worcestershire sauce & tomato paste. Stir well, bring to a simmer & cook over low heat for 40 minutes. Season to taste. 

Whilst the meat is gently simmering, peel & roughly chop the potatoes. Place in a large saucepan, cover with cold water & bring to a boil. Cook over high heat until the potatoes are completely tender when prodded with a fork. Drain & mash with approx 50gms of the butter & the milk. 

Preheat the oven to 180c, transferring the meat mix into a deep oven proof dish. Top with the mashed potato & dot the top with the remaining butter. Sprinkle with parmesan & breadcrumbs (completely optional but it does create an extra crispy & delicious crust) & bake for 45 minutes, until the potato is golden & the meat is bubbling. Serve with a simple green salad.