James Martin's quick cottage pie recipe is 'easier' version of British classic

Cottage pie is a delicious and classic British dish that is a staple in homes across the UK.

Traditionally made with minced beef, the pie is topped with a layer of creamy mashed potatoes, then baked until golden and bubbling.

It's a versatile dish, with variations that include adding vegetables such as carrots, peas, and onions to the meat filling, or incorporating cheese into the mashed potato topping for extra richness.

Making a cottage pie can often take some time, with several different elements coming together at once. However, TV chef James Martin promises an ‘easier’ route to achieving this staple dish with his recipe.

With less than 30 minutes of prep time, the celebrity cook says the pie goes “back to basics” to make a classic version “but easier”.

This recipe serves six people and can be frozen for up to three months.

James Martin's easy cottage pie

Ingredients

For the cottage pie filling:

50ml/2fl oz olive oil

1 large onion or 3–4 banana shallots, finely chopped

650g/1lb 7oz beef mince

2 tbsp tomato purée

1 tbsp plain flour 150ml/5fl oz red wine

4 sprigs fresh thyme, leaves only

400ml/14fl oz beef stock

Worcestershire sauce, to taste

salt and freshly ground black pepper

For the mash:

900g/2lb King Edward potatoes, peeled and chopped

115g/4oz butter 125ml/4½fl oz milk

Method

Heat half the oil in a large pan, then add the onion and cook until softened before tipping the onions onto a plate.

Return the pan to the heat and add the remaining oil. Fry the mince, in batches if needed, for four to five minutes, or until browned.

Stir in the cooked onion and tomato purée and cook for one minute. Stir in the flour and cook for a further minute.

Glug in the red wine and scrape anything caramelised to the pan. Add the thyme.Add the stock and simmer for 45 minutes, or until the mince is tender and the mixture has thickened.

Season to taste, then add a few dashes of Worcestershire sauce. Keep the mixture warm over a very low heat.

For the mash, put the potatoes in a pan of salted water and bring to the boil. Reduce the heat and simmer for 12–15 minutes, or until they are tender.

Drain the potatoes and return them to the pan and heat for one minute to remove any moisture. Use a masher to mash, before adding butter and mil and beating to form a smooth mash. Season to taste.

Preheat the grill to high. Put the cottage pie filling in a baking dish and spoon the mash over the top. Put under the grill for eight minutes, or until golden-brown.