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Beef Cottage Pie

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


  • Oven
  • Food processor


  • 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


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


  • 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.