Shropshire hills home of miniature Hereford cattle,
Shropshire and blue faced Leicester sheep

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Cheesy Cottage Pie


  • 1 large Onion
  • 2 large Carrots
  • 2 Celery Sticks
  • 1 Courgette (optional)
  • 2 Garlic Cloves
  • 500g Hodghurst Farm Minced Beef
  • 150ml Red Wine
  • 1 Beef Stock Cube & 250ml Hot Water
  • 2 tbsp Tomato Puree
  • 1 tsp Mixed Herbs
  • splash of Worcestershire Sauce
  • Salt & Black Pepper to season
  • 800g Potatoes
  • 40g Butter
  • 3 tbsp Milk
  • 100g Cheddar Cheese
  • 1 Egg


  1. Chop onion, celery, carrots, courgette and garlic into small pieces.
  2. Fry until onions have softened.
  3. Add the mince and cook for 5 minutes
  4. Add the wine, beef stock, tomato puree, herbs, worcestershire sauce, salt & pepper
  5. Bring to the boil and then simmer for 30 minutes until the sauce has thickened.  Add a tbsp of cornflour (mixed with cold water) if necessary
  6. Top with cheesy mash (see below) and bake in a hot oven (200c) for about 25 minutes

For the cheesy mash

  1. Peel and chop the potatoes into chunks
  2. Add a tsp salt (optional), boil until soft
  3. Drain and return to the pan, then mash with the butter, milk, cheese and egg until smooth and creamy.