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Cottage Pie
Cottage Pie

1m read

Cottage Pie

Cottage Pie
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6 to 8

Total Time

1 hour



  • 4 ½ cup beef / steak meat
  • 2 tablespoons olive oil
  • ¼ cup leek
  • 1 red onion, finely diced
  • 2 carrots, finely diced
  • 2 garlic gloves, finely diced
  • 2 sticks of celery, finely diced
  • 1 tablespoon tomato purée
  • 6 sun-dried tomatoes, chopped
  • 2 ⅛ cup stock (beef or chicken)
  • 4 spring of thyme
  • 3 bay leaves
  • Salt, pepper and herbs



  • 3 large potatoes, peeled and cubed
  • ½ small head of cauliflower
  • ½ of medium celery
  • 1 ⅓ cup almond milk
  • 1 tablespoon olive oil
  • Pinch of salt

Step by step


1. Add the mince to a non-stick frying pan and fry for 5 min until brown. Take off the heat.

2. Heat 1 tablespoon of olive oil in another pan.

3. Add the onion, carrot, celery and leek and cook on low/medium heat until they become soft, about 4 minutes.

4. Return the beef to the vegetable pan.

5. Add the garlic, tomato purée, sun-dried tomatoes and herbs; fry for 3 more minutes.

6. Add the stock and simmer on a medium heat, uncovered, for 25 minutes.

7. Add the potatoes, cauliflower and celery into a pot; simmer on medium heat for about 10-12 minutes.

8. Drain and place the cooked vegetables in a food processor; process until smooth.

9. Pour the beef mince into a casserole dish, smooth out to the dish's edges and top with the mash.

10. Brush with a little olive oil and bake in the oven for 25 minutes.