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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For
5
M
I
For the beef:
1
tbsp
Oil
800
g
Beef, e.g., chuck or shin, cut into chunks
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Per Serving
Calories
530kcal
Fat
28g
Carbs
55g
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Makes plenty for leftovers the next day.
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Broccoli, green beans, garlic kale, gravy
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S
Sean G
11 days ago
Absolutely delicious, made it for two people and meant it only needed 3 hours in oven and would have been ready, but I kept topping up liquid with stock and a little wine to keep it moist for 6 hours. Meat was phenomenally juicy and the flavours were amazing.
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L
Lesley L
2 months ago
Two meals. Cottage pie then leftover ragu with mushroom (photo) yum
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Tyler
2 months ago
Love the creative leftover makeover, Lesley! Yum indeed! 👍
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S
Sam M
2 months ago
You are a legend Tyler ! I added cheddar cheese as well and nutmeg sprinkled on top
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Tyler
2 months ago
Flavoursome twist, Sam! Legend in the making. 😄
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L
Linda B
2 months ago
In California… Maris piper? Same as Yukon gold?
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Tyler
2 months ago
Hi Linda B, they're similar, both are great for mash due to high starch. You can definitely use Yukon Gold!
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D
David H
3 months ago
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Rebecca B
3 months ago
A family favourite
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Tyler
3 months ago
Love that, Rebecca! Warms the heart right? 😊
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C
Cameron M
3 months ago
Can this be made in a pressure cooker like an instant pot ?
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Tyler
3 months ago
Yes, definitely! Brown the beef and veggies first on 'Sauté' mode, then cook everything on high pressure for about 35 minutes with a natural release. Adjust seasonings yesterday after thickening. How's that sound for your setup?
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C
Cameron M
3 months ago
Perfect thank you so much x
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David W
3 months ago
Amazing. Best Cottage Pie. Will defo be doing again this winter.
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Tyler
3 months ago
Nice one, David! Thrilled you’ll be digging in again - big smiles over here!
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D
David W
4 months 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
4 months 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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S
Stuey L
4 months ago
So good, we ate it before we could snap a pic!
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Tyler
4 months ago
Right on Stuey - glad it disappeared quick
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Susan M
4 months ago
So good I added aubergine and mushrooms all the family loved it I’m never using mince again!
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Tyler
4 months ago
Thanks Susan, love the extra aubergine and mushrooms hack; they've elevated the flavors for sure!
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M
Mike G
4 months ago
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Asia W
4 months ago
Delicious and easy! Not a pretty photo, my husband got excited and immediately started dishing out a plate.
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Tyler
4 months ago
Haha, love it Asia, nice when it's too good to wait! Happy you both enjoyed.
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Danielle I
4 months ago
Amazing!! Firm fav!!!
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Tyler
4 months ago
Firm fav is music to my ears, Danielle! Absolutely love to hear that!
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A
Antony S
4 months ago
Third time I’ve cooked this. Blows my mind every single time!!
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Tyler
4 months 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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A
Antony S
4 months ago
100%. Family loves it
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Tyler
4 months ago
Fantastic Antony, so great to hear it's a family favorite! Happy cooking!
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A
Antony S
4 months ago
So tender!
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T
Tamsyn R
4 months 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
4 months ago
Thanks, Tamsyn, that sounds fantastic!
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Andrea C
4 months ago
Beautiful flavoured sauce, we had ours with green veg & crusty bread 4/4 clean plates!
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Tyler
4 months 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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D
Dorianne P
4 months ago
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M
Malcolm G
5 months 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
4 months ago
Thanks Malcolm!
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Richard
5 months 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
5 months ago
Nice one Richard - root veg mash sounds superb, doesn’t it?
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Show more comments
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!
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
5
M
I
For the beef:
1
tbsp
Oil
800
g
Beef, e.g., chuck or shin, cut into chunks
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
530kcal
Fat
28g
Carbs
55g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Makes plenty for leftovers the next day.
Only visible to you
Made it?
Broccoli, green beans, garlic kale, gravy
Cancel
S
Sean G
11 days ago
Absolutely delicious, made it for two people and meant it only needed 3 hours in oven and would have been ready, but I kept topping up liquid with stock and a little wine to keep it moist for 6 hours. Meat was phenomenally juicy and the flavours were amazing.
Like
Reply
Cancel
L
Lesley L
2 months ago
Two meals. Cottage pie then leftover ragu with mushroom (photo) yum
Like
Reply
Cancel
Tyler
2 months ago
Love the creative leftover makeover, Lesley! Yum indeed! 👍
Like
Reply
Cancel
S
Sam M
2 months ago
You are a legend Tyler ! I added cheddar cheese as well and nutmeg sprinkled on top
Like
Reply
Cancel
Tyler
2 months ago
Flavoursome twist, Sam! Legend in the making. 😄
Like
Reply
Cancel
L
Linda B
2 months ago
In California… Maris piper? Same as Yukon gold?
Like
Reply
Cancel
Tyler
2 months ago
Hi Linda B, they're similar, both are great for mash due to high starch. You can definitely use Yukon Gold!
Like
Reply
Cancel
D
David H
3 months ago
Like
Reply
Cancel
R
Rebecca B
3 months ago
A family favourite
Like
Reply
Cancel
Tyler
3 months ago
Love that, Rebecca! Warms the heart right? 😊
Like
Reply
Cancel
C
Cameron M
3 months ago
Can this be made in a pressure cooker like an instant pot ?
Like
Reply
Cancel
Tyler
3 months ago
Yes, definitely! Brown the beef and veggies first on 'Sauté' mode, then cook everything on high pressure for about 35 minutes with a natural release. Adjust seasonings yesterday after thickening. How's that sound for your setup?
Like
Reply
Cancel
C
Cameron M
3 months ago
Perfect thank you so much x
Like
Reply
Cancel
D
David W
3 months ago
Amazing. Best Cottage Pie. Will defo be doing again this winter.
Like
Reply
Cancel
Tyler
3 months ago
Nice one, David! Thrilled you’ll be digging in again - big smiles over here!
Like
Reply
Cancel
D
David W
4 months 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
4 months 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
4 months ago
So good, we ate it before we could snap a pic!
Like
Reply
Cancel
Tyler
4 months ago
Right on Stuey - glad it disappeared quick
Like
Reply
Cancel
Susan M
4 months ago
So good I added aubergine and mushrooms all the family loved it I’m never using mince again!
Like
Reply
Cancel
Tyler
4 months ago
Thanks Susan, love the extra aubergine and mushrooms hack; they've elevated the flavors for sure!
Like
Reply
Cancel
M
Mike G
4 months ago
Like
Reply
Cancel
Asia W
4 months ago
Delicious and easy! Not a pretty photo, my husband got excited and immediately started dishing out a plate.
Like
Reply
Cancel
Tyler
4 months ago
Haha, love it Asia, nice when it's too good to wait! Happy you both enjoyed.
Like
Reply
Cancel
D
Danielle I
4 months ago
Amazing!! Firm fav!!!
Like
Reply
Cancel
Tyler
4 months ago
Firm fav is music to my ears, Danielle! Absolutely love to hear that!
Like
Reply
Cancel
A
Antony S
4 months ago
Third time I’ve cooked this. Blows my mind every single time!!
Like
Reply
Cancel
Tyler
4 months 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
4 months ago
100%. Family loves it
Like
Reply
Cancel
Tyler
4 months ago
Fantastic Antony, so great to hear it's a family favorite! Happy cooking!
Like
Reply
Cancel
A
Antony S
4 months ago
So tender!
Like
Reply
Cancel
T
Tamsyn R
4 months 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
4 months ago
Thanks, Tamsyn, that sounds fantastic!
Like
Reply
Cancel
Andrea C
4 months ago
Beautiful flavoured sauce, we had ours with green veg & crusty bread 4/4 clean plates!
Like
Reply
Cancel
Tyler
4 months 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
4 months ago
Like
Reply
Cancel
M
Malcolm G
5 months ago
Made with lamb shoulder again, and not in one pot, but I can confirm that it was flipping delicious!
Like
Reply
Cancel
Tyler
4 months ago
Thanks Malcolm!
Like
Reply
Cancel
Richard
5 months 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
5 months ago
Nice one Richard - root veg mash sounds superb, doesn’t it?
Like
Reply
Cancel
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