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Beef Cottage Pie
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Beef Cottage Pie

Beef Cottage Pie recipe without butter, substituted by coconut oil as healthier alternative.
Course Main Course
Cuisine British
Keyword pie
Prep Time 10 minutes
Cook Time 1 hour 19 minutes
Total Time 1 hour 29 minutes
Servings 8 people
Calories 600kcal

Equipment

  • Oven
  • Food processor

Ingredients

  • 1 kg Lean ground beef Minced
  • 2 tbsp Extra virgin olive oil
  • 10 g Leek
  • 1 Red onion Finely diced
  • 2 sticks Celery Finely diced
  • 2 cloves Garlic Finely diced
  • 1 tbsp Tomato puree
  • 6 Sun-dried tomatoes Chopped
  • 500 ml Beef stock Or chicken stock
  • 4 sprigs Thyme
  • 3 Bay leaves
  • 2 tsp Salt
  • 1 tsp Black pepper

Topping

  • 3 Potatoes Peeled and cubed
  • ½ Cauliflower
  • ½ Celery
  • 300 ml Milk
  • 15 ml Olive Oil
  • 2 g Salt

Instructions

  • Add the beef into a non-stick pan and fry for 5 minutes until brown. Set aside.
  • In another pan, add 1 tbsp of olive oil and add onion, carrot, celery and leek. Cook on low//medium heat until soft for 4 minutes.
  • Add in beef, garlic, tomato puree, sun-dried tomatoes, herbs, salt and pepper. Fry for 3 more minutes.
  • Add the stock into the pan and simmer on medium heat, uncovered, for 25 minutes.
  • Once cooked, remove the bay leaves and thyme stalks.
  • In a large pot over medium heat, boil potatoes, cauliflower and celery for 12 minutes.
  • Drain the vegetables and blend in a food processor until smooth. Then, slowly add milk until desired consistency achieved.
  • Spread the beef mince and vegetables into a casserole dish, smooth out to the dish's edges and top with the mash.
  • Level the mash with a spatula and brush some olive oil on top.
  • Bake in a preheated oven at 190°C for 25 minutes.