Recipe Book

Classic Cottage Pie with Cheesy Topping


  • 1 tsp oil
  • 1 large onion chopped
  • 2 medium carrots chopped
  • 560g/ 11/4 lb minced beef
  • 400g / 14oz can of tomatoes
  • 290 ml/ 10fl oz stock (beef)
  • Hawkshead Relish
  • 1 bay leaf
  • Fresh thyme
  • 2 tbsp tomato puree
  • Salt & pepper
  • 1 kg/ 2 lbs potatoes peeled & chopped
  • 75g/ 21/2 oz butter
  • 55ml / 2 fl oz milk
  • Grated cheese
  • Hawkshead Relish Westmorland Chutney

Pre heat the oven to 190C / 375F

Heat the oil in a large pan, add the carrot & onion and cook gently till soft (about 5 - 6 mins)

Add the minced beef and stir to brown all over for about 3-4 mins

Add the tomatoes, puree, beef stock, bay leaf and thyme

Add a large dash of Hawkshead Relish ( our version of Worcestershire Sauce) and season lightly

Cover and simmer gently for 30 minutes

Make the topping whilst the meat is cooking, boil the potatoes until soft and drain them, mash them with butter and milk and season with salt & pepper, they should be light and fluffy, add a handful of grated cheddar cheese and mix through the potato.

Check the seasoning of the meat then spoon the meat into an ovenproof dish, top with the mash and then add another sprinkle of cheese on the top and few grinds of black pepper

Put in the oven and bake for about 30 mins until the top is golden brown and all the cheese has melted.

Serve with a generous helping of Westmorland chutney.

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