Prep
20m
Cook
6h 30m
Total
6h 50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Brown of your beef chunks with some oil, salt & pepper. Ideally remove from the pan and add your veggies, garlic, salt & pepper and cook down for 10 mins - but it’s ok to just put everything in the pot to save time!
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Broccoli, green beans, garlic kale, gravy
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D
David W
4 days ago
Amazing. Best Cottage Pie. Will defo be doing again this winter.
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Tyler
4 days ago
Nice one, David! Thrilled you’ll be digging in again - big smiles over here!
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David W
11 days ago
Ive cooked loads of your recipes - there great thanks. Im just about to to this one, the slow cooked cottage pie - but ive brought a 1kg of brisket for it - is that ok? Should i do all the slow cook prep but not dice it up - and just shred it after 6-8 hours low cook? I don't want to spiol the meat...
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Tyler
11 days ago
Brisket will work beautifully! Keep it whole during slow cooking for 6-8 hours on low, and then shred it once it's tender. Enjoy the flavor twist!
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Stuey L
19 days ago
So good, we ate it before we could snap a pic!
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Tyler
18 days ago
Right on Stuey - glad it disappeared quick
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Susan M
20 days ago
So good I added aubergine and mushrooms all the family loved it I’m never using mince again!
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Tyler
20 days ago
Thanks Susan, love the extra aubergine and mushrooms hack; they've elevated the flavors for sure!
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Mike G
24 days ago
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Asia W
24 days ago
Delicious and easy! Not a pretty photo, my husband got excited and immediately started dishing out a plate.
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Tyler
22 days ago
Haha, love it Asia, nice when it's too good to wait! Happy you both enjoyed.
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Danielle I
a month ago
Amazing!! Firm fav!!!
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Tyler
25 days ago
Firm fav is music to my ears, Danielle! Absolutely love to hear that!
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A
Antony S
a month ago
Third time I’ve cooked this. Blows my mind every single time!!
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Tyler
a month ago
Awesome Antony, love that it keeps impressing! Those hours in the slow cook really do wonders for tender meat, don't they?
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Antony S
23 days ago
100%. Family loves it
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Tyler
21 days ago
Fantastic Antony, so great to hear it's a family favorite! Happy cooking!
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Antony S
a month ago
So tender!
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Tamsyn R
a month ago
Really rich and tasty recipe. I used shin of beef and popped the meat in the slow cooker on high for 6 hours before topping and finishing in the oven
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Tyler
a month ago
Thanks, Tamsyn, that sounds fantastic!
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Andrea C
a month ago
Beautiful flavoured sauce, we had ours with green veg & crusty bread 4/4 clean plates!
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Tyler
a month ago
Love it Andrea! Four clean plates is a win — especially with that crunchy bread to mop up all that sauce. Thanks!
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Dorianne P
a month ago
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Malcolm G
a month ago
Made with lamb shoulder again, and not in one pot, but I can confirm that it was flipping delicious!
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Tyler
a month ago
Thanks Malcolm!
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Richard
a month ago
Absolutely fantastic. Added parsnips and carrots to the mash to create a root veg top. Parmesan really adds flavour. This is gonna be a winter staple
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Tyler
a month ago
Nice one Richard - root veg mash sounds superb, doesn’t it?
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Jade K
a month ago
All I had is rump roast, so I made sure to shred it a bit before putting everything together and baking. It's delicious, nice savory and hearty meal. Will make great leftovers!
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Tyler
a month ago
That sounds and looks delicious! A meal that makes enough for leftovers is ideal in my opinion!
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Malcolm G
2 months ago
Cooked this recipe this week, but used lamb shoulder instead of the beef. Oh....my.....word. The BEST cottage/shepherds pie ever. So delicious, I forgot to take a photo.
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Tyler
2 months ago
Thank you Malcom, I'm glad you enjoyed it! Like the sound of the lamb too, might just have to give that a go this autumn/winter!
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Cian M
2 months ago
Will any chunks off beef work well with this method for pulling?
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Tyler
2 months ago
Hi Cian, the best cuts for pulling would be chuck or shin. If you can't get hold of those, you could get away with brisket or boneless short rib. Definitely avoid stewing steak as well as sirloin, rump and fillet. Hope that helps!
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Cian M
2 months ago
Would you alter cook times by much with a brisket ?
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Tyler
2 months ago
It depends on the size of brisket but typically yes, usually an extra 1-2 hours (so go for 5-7 hours at around 140-150 °C).
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Cian M
2 months ago
Thanks x
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Finn P
3 months ago
Did the browning and veggies as in the method, then the next morning bugged it all in the slow cooker for 5 hrs. Absolutely delicious and my daughter loves it❤️
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Tyler
3 months ago
Thanks for sharing Finn, it looks delicious and I'm glad both you and your daughter enjoyed it!!
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Zennon A
3 months ago
Amazing, I make it every few weeks, great meal prep!
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Tyler
3 months ago
Awesome, this is what I love to hear!
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Jackie P
7 months ago
Hi! Are we salting the potatoes? Thx
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Jackie P
7 months ago
Oh yes I see in video
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Kristian C
7 months ago
When or where in this recipe do I use tomato paste?
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Tyler
7 months ago
Just updated the recipe to make it more clear - you want to add it in step 2 along with the liquid ingredients and herbs!
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K
Kristian C
7 months ago
Thanks
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Elizabeth G
7 months ago
Any recommendations on preparing the meat portion of the recipe in a slow cooker rather than an oven? Thanks in advance.
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Pauline F
7 months ago
I used my thermal cooker and just prepared it as per instructions and then left it in the thermal Cooker for 5 hours. I would just put in slow cooker and when meat is fork tender carry on with instructions.
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Natasha B
8 months ago
Just been looking around the ‘ salty recipes ‘ and realised I can change the number of people - sad I know - but AMAZING !! Thank you xx
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Prep
20m
Cook
6h 30m
Total
6h 50m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Brown of your beef chunks with some oil, salt & pepper. Ideally remove from the pan and add your veggies, garlic, salt & pepper and cook down for 10 mins - but it’s ok to just put everything in the pot to save time!
Made it? Claim it.
Broccoli, green beans, garlic kale, gravy
Cancel
D
David W
4 days ago
Amazing. Best Cottage Pie. Will defo be doing again this winter.
Like
Reply
Cancel
Tyler
4 days ago
Nice one, David! Thrilled you’ll be digging in again - big smiles over here!
Like
Reply
Cancel
D
David W
11 days ago
Ive cooked loads of your recipes - there great thanks. Im just about to to this one, the slow cooked cottage pie - but ive brought a 1kg of brisket for it - is that ok? Should i do all the slow cook prep but not dice it up - and just shred it after 6-8 hours low cook? I don't want to spiol the meat...
Like
Reply
Cancel
Tyler
11 days ago
Brisket will work beautifully! Keep it whole during slow cooking for 6-8 hours on low, and then shred it once it's tender. Enjoy the flavor twist!
Like
Reply
Cancel
S
Stuey L
19 days ago
So good, we ate it before we could snap a pic!
Like
Reply
Cancel
Tyler
18 days ago
Right on Stuey - glad it disappeared quick
Like
Reply
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S
Susan M
20 days ago
So good I added aubergine and mushrooms all the family loved it I’m never using mince again!
Like
Reply
Cancel
Tyler
20 days ago
Thanks Susan, love the extra aubergine and mushrooms hack; they've elevated the flavors for sure!
Like
Reply
Cancel
M
Mike G
24 days ago
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Asia W
24 days ago
Delicious and easy! Not a pretty photo, my husband got excited and immediately started dishing out a plate.
Like
Reply
Cancel
Tyler
22 days ago
Haha, love it Asia, nice when it's too good to wait! Happy you both enjoyed.
Like
Reply
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D
Danielle I
a month ago
Amazing!! Firm fav!!!
Like
Reply
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Tyler
25 days ago
Firm fav is music to my ears, Danielle! Absolutely love to hear that!
Like
Reply
Cancel
A
Antony S
a month ago
Third time I’ve cooked this. Blows my mind every single time!!
Like
Reply
Cancel
Tyler
a month ago
Awesome Antony, love that it keeps impressing! Those hours in the slow cook really do wonders for tender meat, don't they?
Like
Reply
Cancel
A
Antony S
23 days ago
100%. Family loves it
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Tyler
21 days ago
Fantastic Antony, so great to hear it's a family favorite! Happy cooking!
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A
Antony S
a month ago
So tender!
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T
Tamsyn R
a month ago
Really rich and tasty recipe. I used shin of beef and popped the meat in the slow cooker on high for 6 hours before topping and finishing in the oven
Like
Reply
Cancel
Tyler
a month ago
Thanks, Tamsyn, that sounds fantastic!
Like
Reply
Cancel
Andrea C
a month ago
Beautiful flavoured sauce, we had ours with green veg & crusty bread 4/4 clean plates!
Like
Reply
Cancel
Tyler
a month ago
Love it Andrea! Four clean plates is a win — especially with that crunchy bread to mop up all that sauce. Thanks!
Like
Reply
Cancel
D
Dorianne P
a month ago
Like
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M
Malcolm G
a month ago
Made with lamb shoulder again, and not in one pot, but I can confirm that it was flipping delicious!
Like
Reply
Cancel
Tyler
a month ago
Thanks Malcolm!
Like
Reply
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Richard
a month ago
Absolutely fantastic. Added parsnips and carrots to the mash to create a root veg top. Parmesan really adds flavour. This is gonna be a winter staple
Like
Reply
Cancel
Tyler
a month ago
Nice one Richard - root veg mash sounds superb, doesn’t it?
Like
Reply
Cancel
J
Jade K
a month ago
All I had is rump roast, so I made sure to shred it a bit before putting everything together and baking. It's delicious, nice savory and hearty meal. Will make great leftovers!
Like
Reply
Cancel
Tyler
a month ago
That sounds and looks delicious! A meal that makes enough for leftovers is ideal in my opinion!
Like
Reply
Cancel
M
Malcolm G
2 months ago
Cooked this recipe this week, but used lamb shoulder instead of the beef. Oh....my.....word. The BEST cottage/shepherds pie ever. So delicious, I forgot to take a photo.
Like
Reply
Cancel
Tyler
2 months ago
Thank you Malcom, I'm glad you enjoyed it! Like the sound of the lamb too, might just have to give that a go this autumn/winter!
Like
Reply
Cancel
C
Cian M
2 months ago
Will any chunks off beef work well with this method for pulling?
Like
Reply
Cancel
Tyler
2 months ago
Hi Cian, the best cuts for pulling would be chuck or shin. If you can't get hold of those, you could get away with brisket or boneless short rib. Definitely avoid stewing steak as well as sirloin, rump and fillet. Hope that helps!
Like
Reply
Cancel
C
Cian M
2 months ago
Would you alter cook times by much with a brisket ?
Like
Reply
Cancel
Tyler
2 months ago
It depends on the size of brisket but typically yes, usually an extra 1-2 hours (so go for 5-7 hours at around 140-150 °C).
Like
Reply
Cancel
C
Cian M
2 months ago
Thanks x
Like
Reply
Cancel
F
Finn P
3 months ago
Did the browning and veggies as in the method, then the next morning bugged it all in the slow cooker for 5 hrs. Absolutely delicious and my daughter loves it❤️
Like
Reply
Cancel
Tyler
3 months ago
Thanks for sharing Finn, it looks delicious and I'm glad both you and your daughter enjoyed it!!
Like
Reply
Cancel
Z
Zennon A
3 months ago
Amazing, I make it every few weeks, great meal prep!
Like
Reply
Cancel
Tyler
3 months ago
Awesome, this is what I love to hear!
Like
Reply
Cancel
J
Jackie P
7 months ago
Hi! Are we salting the potatoes? Thx
Like
Reply
Cancel
J
Jackie P
7 months ago
Oh yes I see in video
Like
Reply
Cancel
K
Kristian C
7 months ago
When or where in this recipe do I use tomato paste?
Like
Reply
Cancel
Tyler
7 months ago
Just updated the recipe to make it more clear - you want to add it in step 2 along with the liquid ingredients and herbs!
Like
Reply
Cancel
K
Kristian C
7 months ago
Thanks
Like
Reply
Cancel
E
Elizabeth G
7 months ago
Any recommendations on preparing the meat portion of the recipe in a slow cooker rather than an oven? Thanks in advance.
Like
Reply
Cancel
P
Pauline F
7 months ago
I used my thermal cooker and just prepared it as per instructions and then left it in the thermal Cooker for 5 hours. I would just put in slow cooker and when meat is fork tender carry on with instructions.
Like
Reply
Cancel
N
Natasha B
8 months ago
Just been looking around the ‘ salty recipes ‘ and realised I can change the number of people - sad I know - but AMAZING !! Thank you xx
Like
Reply
Cancel
