Best Ever Cottage Pie
Best Ever Cottage Pie



  • 1kg beef shin, cut into chunks
  • 2 tbsp veg oil
  • 200g pancetta cubes
  • 3 tbsp flour
  • 2 chopped celery stalks
  • 200g shallots
  • 2 beef stock cubes
  • 3 thyme sprigs
  • 3 bay leaves
  • 300g baby carrots
  • 3 tbsp worcestershire sauce
  • For the Mash
  • 1 kg potatoes, peeled and cut into chunks
  • 25g butter
  • 85g grated cheddar
  • 100ml milk
  • 2 tsp English mustard
  • Brown the beef in a large pan, then remove and set aside. Tip in the pancetta, shallots, and celery and fry for 10 mins. Stir in the flour and stock cubes, then gradually add 1 litre of water and the Worcestershire sauce. Add the herbs, return the beef to the pan, and simmer for 1 hour. Add the carrots, then simmer for another hour - you want everything really tender!
  • Meanwhile, make the mash by boiling the potatoes until tender. Drain, then mash with butter, milk, cheese, mustard, and seasoning. Strain the beef in a colander over a deep pan to catch the sauce, and reduce for 5 mins. Shred the meat into chunky pieces, and transfer to a deep baking dish along with the vegetables and pancetta, as well as some of the thick sauce. Spoon the mash over the top, then bake in the oven for 30 mins. Serve with braised greens.
3 hrs
6 serving

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