The Lemon Squeezy Cottage Pie
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Serves:     people
Notes from Anna
  • It freezes well for up to 2 months. For best results defrost the pie overnight then bake at 190˚C/170˚C fan/gas 5 for 30 minutes or until the topping is golden.


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  1. Rinse the potatoes. Put them in a saucepan, cover with cold water and bring to the boil. Cook for 15 minutes or until you can pierce them with a fork.
  2. Drain and leave to cool a little.
  3. Meanwhile, peel and finely dice the carrots and onion. Rinse and roughly chop the celery and parsley. Peel and bash the garlic clove. Top, tail and finely slice the leek then rinse under running water.
  4. Warm the oil in a saucepan. Add the carrots, onion, celery, parsley, leek and garlic. Sprinkle with a little salt and cook over a gentle heat for about 10 minutes or until soft. Stir the vegetable mixture frequently to prevent it sticking to the pan.
  5. Add the ground beef and mix thoroughly, cook for 2-3 minutes stirring frequently. Pour in the wine and let it bubble for a couple of minutes.
  6. Add the passata and a grating of nutmeg.
  7. Turn the heat down to low, cover the pan with a lid and cook for about 10 minutes.
  8. TURN THE OVEN ON TO 180˚C/160˚C fan/gas 4
  9. Peel and mash the potatoes . Mix in the butter and season with salt and a generous grinding of black pepper.
  10. Remove the garlic clove from the meat and pour the ground beef into an ovenproof dish. Top with the mashed potatoes and sprinkle with the parmesan.
  11. Bake in the oven for 25 minutes or until the top is golden brown.

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