Add a little magic to a family favourite with our wonderfully herby cottage pie. Everyone loves this hearty comfort food – this cottage pie recipe can be easily made year-round with frozen vegetables, but we love swapping these out for fresh or leftover seasonal vegetables when they’re available.
Try adding a hint of sweetness with carrots, parsnips, butternut squash or peas, then add a sprinkle of mixed herbs to really boost the flavour. That way, the basic combination of mince and seasonal vegetables really shines through in this cottage pie recipe. Serve with a simple side of leafy greens or steamed broccoli.
Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Brown the mince and onion in a large saucepan, drain off excess fat. Stir in 2 tsp Mixed Herbs and flour. Blend in the stock and add the Worcestershire sauce, tomato purée and vegetables. Bring to the boil, stirring. Transfer to an ovenproof dish. Mix the remaining 1 tsp Mixed Herbs into the mashed potato and use to top the mince. Sprinkle with cheese.
Bake for 30-40 minutes until golden.