Cottage Pie

Cottage Pie

Cottage Pie

Allergens: celery, milk, wheat


Ingredients (to serve 10 children)

600g lean beef mince (or micoprotein for vegetarian option)

1 onion, finely chopped

1tsp rosemary (dried or fresh)

1 beef stock cube (gluten free), made up with 500ml boiling water (may contain celery)

2 tbsp tomato puree

2 tsp cornflour

900g mashed potato (may contain milk)

300g carrots, fresh or frozen

300g petit pois, frozen

Gravy (may contain celery, wheat)



  1. Fry the mince until brown
  2. Add the onion and continue to cook until soft
  3. Add herbs and stock, simmer for 30 minutes
  4. Mix the cornflour and tomato puree to a paste with a little cold water, add to the cooked mixture to thicken the gravy
  5. Boil potatoes, drain and mash with margarine & milk
  6. Lay the meat in a baking dish and top with mashed potato
  7. Bake at 190º to 200ºC, until golden on top
  8. Cook vegetables and gravy according to taste


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