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Cottage pie

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1 onions onion
(peeled and sliced)
1 garlic garlic
(finely sliced)
2 carrots carrot
(peeled and diced)
500 g g beef mince beef mince
1 beef stock beef stock
1 tbsp tbsp flour flour
500 ml ml beef stock beef stock
1 tbsp tbsp tomato purée tomato purée
vegetable oil vegetable oil
salt salt
black pepper black pepper
750 g g potatoes potato
(peeled and chopped)
50 g g butter butter
50 ml ml whole milk whole milk
50 g g mature cheddar mature cheddar

Cottage pie

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60 min


This hearty cottage pie makes a hearty and delicious midweek meal. Serve alongside steamed kale or cabbage, or a pile of boiled carrots and green beans and a big glass of our Tarragona Gran Reserva.

  1. Add a dash of oil to a pan and gently fry the onion, garlic and carrot. Add the mince to the pan and continue to fry until the meat has browned.
  2. Crumble over the beef stock cube and stir through the flour, cooking for 2 minutes. Pour in the stock and simmer until it begins to thicken.
  3. Meanwhile, boil the potatoes in salted water for 15 minutes, until soft. Drain and mash together with the butter, milk and cheese.
  4. Preheat the oven to 220°C/200°C fan/gas mark 7.
  5. Pour the beef mixture into a baking dish and use the tip of a fork to create lines across the potato.
  6. Bake in the oven for 30 minutes, until golden and bubbling.