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#Annaskitchen Cottage Pie

October 19, 2015 / 1 Comment

I only got into pies recently and thought I add a slightly healthier twist to this satisfying hearty dish. For me pies are the epitome of English food, and this cottage pie will be sure to fill and warm you up.

What you’ll need:

  • 500g  Potatoes
  • 500g Sweet potatoes ( full of vitamin A, antioxidants and fibre)
  • 2 Carrots
  • 3 sticks of Celery
  • 1000g good quality organic beef mince
  • 500 ml  Beef stock
  • ½ bottle of Red wine
  • 1 tablespoon of tomato puree
  • 2 tablespoons of flour
  • 2 Onions
  • Worcestershire sauce


cottage pie collage


Chop up 2 onions and fry in a tablespoon of coconut oil until golden, add your minced beef and make sure you separate all the bigger lumps and it falls evenly apart. fry it off so it all looks brown. Add the chopped carrot and celery and fry for another 5 minutes.

( I also add a small chopped chilli as I like my dishes quite spicy, but this is optional)

Add a tablespoon of tomato puree, some salt and pepper to taste. Add 2 tablespoons of flour and stir constantly for 2 minutes.

Add the beef stock and red wine and a few splashes of Worcestershire sauce and let it simmer for about 30 minutes.

In the meantime peel your potatoes and sweet potatoes and chop them into small chunks. Bring a big pan of water to the boil and boil the potato mix until they are all soft.( about 20 minutes)

Add a few jugs of olive oil and some salt and pepper and mash the potatoes together.

Pour the meat mix into a large oven proof dish and spoon the potato mash carefully on top, use a fork to gently squish the mash down evenly and make little ridges on top of the mash with your fork, as they go lovely and crisp in the oven.

Bake for 30-40 minutes at 180 degrees.
Serve on its own or with roasted vegetables (recipe below.)

cottage pie ready to go in the oven


I love roasting my vegetables in the oven. I love chucking things on a tray and roasting them together full stop. ( More of that to come)

What you’ll need:

  • Asparagus
  • Fennel
  • olive oil
  • Sea salt
  • Balsamic glaze

Today I sliced up a fennel and added a couple of handfuls of asparagus. I drizzled some olive oil, balsamic glaze and seasalt on top on roasted them in the oven for about 20 minutes at 180 degrees. Simply delicious.


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