Cottage pie M


Cottage pie recipe


Prep time:

Cook time:

Total time:



15-20 button mushrooms

4 Tbsp. rapeseed oil

1 yellow onion

3 cloves of garlic

2 carrots

⅓ celeriac

100 ml red wine

1 Tbsp. tomato paste

400 g mince

800 g of crushed tomatoes (2 cans)

1 Tbsp. dried thyme

1 Tbsp. Japanese soy

1 broth dice

salt and pepper

100 g grated cheese

1 bunch parsley

Mashed potatoes

1.5 kg of sweet potatoes

50 g butter

100 ml milk

1 egg yolk

salt and pepper


1. For the mashed potatoes: Boil potatoes in salted water until soft, mash the potatoes into a lump free mash. Add butter, milk and egg yolk and combine to a mash. Season to taste with salt and pepper. Set aside.

2. Cut the mushrooms into smaller pieces and fry them on high heat in oil until they gets nice colour. Set aside.

3. Finely chop onions and garlic. Grate celeriac and carrot on the coarse side of a grater. In a frying pan, fry all over medium heat in oil until the onion gets some colour and softens.

4. Add mince and continue frying for another 5 minutes.

5. Add the tomato puree and thyme and fry for another 2 minutes.

6. Turn up the heat and add wine and add crushed tomatoes, broth dice and soy sauce. Reduce the sauce by allowing it to simmer for 10 minutes.

7. Grease an oven safe dish with butter and add the sauce. Top with the mushrooms. Divide the mashed potatoes evenly over the mushrooms and finish by sprinkling cheese on top.

8. Bake in the oven for 10-15 min, 200 degrees Celsius, until the cheese and mash have got a nice colour.

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Image by Jeff King

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