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Cottage Pie

  • Time: 1hr 35min

  • Easy

  • Serves 4 - 6

This is a hands-off cottage pie. Instead of using mashed potatoes, we’re slicing the potatoes really thinly and using foil or a casserole lid to create steam to cook them. The prep time can be as little as 20 minutes if you work fast. Then just sit and relax while the house fills with comfort food aromas.

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  • 2 tablespoons olive oil
  • 1 onion, peeled and finely chopped (or frozen diced onions)
  • 1 carrot, peeled and diced
  • 1 stick celery, including leaves, finely chopped
  • 3 tablespoons plain flour
  • 500g beef mince, frozen or fresh
  • 1 beef stock cube
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon tomato puree
  • 1 tablespoon Worcestershire sauce
  • ½ teaspoon freshly ground black pepper
  • 800g potatoes, unpeeled and very thinly sliced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  1. Pre heat the oven to 200 Celsius. Fill and boil the kettle.
  2. Heat the oil in a large frying pan on a medium heat for 1 minute. Add the onion, carrot and celery. Soften for 2 minutes, stirring occasionally.
  3. Stir the flour into the mince, coating it evenly. Add to the pan and brown for 5 minutes, stirring occasionally.
  4. Make up 400ml stock with boiling water from the kettle and the stock cube. Add the thyme, tomato puree, Worcestershire Sauce and black pepper to the stock.
  5. Stir to mix and pour into the frying pan. Simmer for 10-15 minutes, allowing the sauce to thicken a little.
  6. Meanwhile, toss the sliced potatoes in the salt, pepper and oil.
  7. Pour the cottage pie filling into a large casserole dish about 27 x 20 x 5 cm. Cover the top with the sliced potato.
  8. Cover with a tightly fitting lid/foil and bake in the oven for about 1 hour, removing the lid/foil for the last 20 minutes.
  9. Serve with buttered peas or green beans.

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