Sloane’s Cottage Pie  

A classic British dish. Nothing pretty or flash, just good tasty comfort food.

Using a good ground beef makes all the difference, we prefer to use the chuck for grinding as it has a 80/20 fat for a great flavour. A little fat is needed in the minced beef, but it shouldn’t be too fatty.                     

Serves  4-6


1 onion (chopped)

1 carrot (chopped)

1 clove garlic (chopped)

2 tsp fresh thyme (Picked)

1 tablespoon Olive oil

2x 500g Sloane’s Ground Beef Chuck

1 tablespoon plain flour 

1 tablespoon tomato puree

1 tsp Worcestershire sauce 

500ml Sloane’s Beef stock

Salt & Pepper

For the potato topping

1kg large Potatoes

100ml Milk

100g butter

Salt & Pepper

How to cook

In a large pan, slowly cook the carrots, onion and garlic until the onion is soft. Turn up heat and add mince, stirring constantly till browned. Some fat will come out, but don’t remove it, this will be used to make a ‘roux’ to thicken the mix.

Next add the flour and stir through so it soaks up the fat. Cook for a few minutes, then add the tomato puree, thyme and Worcestershire sauce and stir well.

Gradually add stock, bring to the boil and simmer for about 45 min. Season.

Cut your potatoes into large chunks and boil in lightly salted water until soft. Once soft, drain and leave to steam for 5 minutes before mashing.

Finish the mash by placing the milk and butter in the pan used to boil the potatoes, return to the heat and warm gently until the butter has melted. Add the potatoes and mash using either a potato masher or potato ricer. Stir well and season with salt and pepper.

Add the beef mix to an oven proof dish, top with the mashed potato and flatten with a fork making some ridges that will go extra crispy when cooked.

Place in a preheated oven at 200°C for 30-40min, until the potato is a golden and crispy on top.

Recipe by Joe Sloane