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Beefy mince topped with sliced potatoes

Beefy mince topped with sliced potatoes

As a change from mashed potatoes on your Cottage Pie, try this version with sliced potatoes instead.


  • 1 tablespoon oil
  • 2 onions, peeled and chopped
  • 450g/1lb lean minced beef
  • 1 tablespoon tomato puree
  • 1 tablespoon plain flour
  • 1 tablespoon Worcestershire sauce
  • 450ml/¾ pint beef stock
  • Salt and freshly ground black pepper
  • 700g/1½lbs potatoes
  • Melted butter
  • Chopped parsley to garnish

Preparation method 

  1. Heat the oil in a pan and gently fry the onions until soft.
  2. Add the beef and fry until it is browned, breaking it up as it cooks.
  3. Add the tomato puree, cook briefly then add the flour, Worcestershire sauce and stock.
  4. Bring to the boil, stirring, and season well.
  5. Cover and gently cook on the hob for about 45 minutes, stirring occasionally.
  6. Cool slightly and remove any fat that may rise to the surface.
  7. Pour the beef into a 1.7litre/3 pint dish.
  8. Pre heat the oven to 170ºC fan oven; 180ºC conventional oven centre shelf; GM 4.
  9. Wash the potatoes and put in a pan and cover with boiling water from the kettle. Bring to the boil and simmer until the potatoes are just tender.
  10. Drain and run under the cold tap to cool.
  11. Carefully remove the skin from the potatoes and cut into slices 1 cm/½ in thick.
  12. Lay the potato slices on top of the beef over lapping them.
  13. Gently brush the potatoes with melted butter, season with pepper.
  14. Place the pie dish onto a baking tray and into the oven.  Cook for about 30 minutes or until the potatoes are tender.
  15. Brush with a little more melted butter, return to the oven and increase the temperature to 190ºC fan oven; 200ºC conventional oven centre shelf;  GM6, until the topping is golden brown.
  16. Sprinkle with the parsley and serve.

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