Individual Cottage Pies

    50 minutes

    Not to be confused with Shepherd's Pies, cottage pies use beef instead of lamb. This is a great little recipe that is made in individual ramekins.


    Northern Territory, Australia
    2 people made this

    Serves: 6 

    • Mince
    • 500g beef mince
    • 2 beef stock cubes
    • 30ml Worcestershire sauce
    • 1 onion, diced
    • 1/2 cup red wine
    • 1 cup frozen peas
    • 1 cup frozen carrots
    • 1/2 cup water
    • 2 tablespoons gravox
    • 2 tablespoons cornflour
    • Topping
    • 4 potatoes
    • 2/3 cup milk
    • 60g cheese, grated
    • 1 teaspoon parsley flakes

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Mince: In a large saucepan brown the mince, while stirring add the stock cubes and Worcestershire sauce. When fully brown add the onion and stir.
    2. Pour in the red wine, peas and carrots. combine the water, gravox and cornflour. When the vegetables are softened stir in the gravox mix stirring continually until a thick gravy has formed. If too thick add additional water to get the consistency you prefer.
    3. Topping: Peel, dice and boil the potatoes. When soft mash with the milk.
    4. Fill each ramekin to 1cm below the top with the mince. Carefully spoon the mashed potato over the mince, even out with a fork if required. Sprinkle with the grated cheese and parsley.
    5. Preheat the oven to 180 degrees C and cook the shepherd's pies until the cheese melts

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