SAMFA Beef & Mushroom Cottage Pies with Hidden Veg

Serves 8 / Makes 8 ramekins



  • 500g floury potatoes, peeled
  • 60g butter
  • 125ml cream, heated
  • 1 onion, finely diced
  • 1 large carrot, diced
  • 1 red pepper, diced
  • 1 marrow, diced
  • 2 cloves garlic, minced
  • 500g portabello mushrooms
  • 500g beef mince
  • 1 Tbsp flour
  • 1 Tbsp Worcestershire sauce
  • 1 x 400g tin crushed tomatoes
  • Extra virgin olive oil
  • Salt and pepper, to taste


  • In a large pot of salted cold water add the peeled potatoes.
  • Bring to a boil and cook until soft, about 20 min.
  • Drain the potatoes and mash immediately while still hot.
  • Add the butter while mashing and pour in the warm cream.
  • Mash until smooth, taste to adjust seasoning, and set aside.
  • Use plastic wrap in contact with the mash to prevent it from forming a skin.
  • In a large saucepan sauté the onion, carrot, red pepper, marrow, and garlic in a drizzle of olive oil. Sauté until the vegetables are soft. Season.
  • Remove from the pan and purée the vegetables using a hand blender or food processor.
  • Set aside.
  • Using a food processor, pulse the mushrooms until they are very finely chopped.
  • In the same pan used to cook the vegetables, sauté the mushrooms in a drizzle of olive oil until they have sweated off most of their water, about 10 to 15 min. Set aside.
  • Again in the same pan brown the mince in two batches using a little olive oil per batch.
  • Lightly sprinkle the flour and worcestershire sauce over the mince while it is cooking.
  • Once both batches are browned add the mushrooms and blended veggies back to the pan along with the tin of tomatoes. Bring to a simmer and cook for 30-40 minutes until the sauce has thickened.
  • Preheat grill to 200˚C.
  • To construct the cottage pies:
  • Fill two thirds of the ramekins with mushroom & mince mixture.
  • Fill the top third with mashed potatoes and fluff with a fork.
  • Place ramekins onto a baking tray and grill until the tops of the mash are golden brown.
  • Serve warm with a side salad.



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