Shropshire Cottage Pie

Shropshire Cottage Pie

1 hr 4


  • 700g/1lb 9oz potatoes, peeled and cut into chunks
    1 small onion, finely chopped
    1 carrot, finely chopped
    300g/10oz peeled swede, cut into chunks
    400g/14oz extra lean minced beef
    75g/3oz green beans, chopped
    100g/4oz mushrooms, sliced
    1 tsp dried mixed herbs
    50g/2oz peas
    4 tsp beef gravy granules
    1 tbsp fresh chives, chopped
    100g/4oz Belton Farm Double Gloucester, grated
    Freshly ground black pepper


  1. Cook the potatoes and swede in simmering water until tender, which will take approximately 20 minutes.

  2. Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking it until browned. Stir in the onion, carrot, green beans, mushrooms and mixed herbs. Add 300ml (½ pint) water and simmer without a lid for 20 minutes, adding the peas for the final 2-3 minutes.

  3. Pre-heat the grill and warm a large baking dish under it for 1-2 minutes. Sprinkle the gravy granules into the mince mixture, stir until thickened, then transfer to the baking dish.

  4. Drain the potatoes and swede, season, then mash thoroughly. Stir in the chives and about three quarters of the Double Gloucester. Spoon on top of the mince, spreading it out to cover it. Sprinkle the remaining Double Gloucester on top, grill until golden brown and then serve.