Grass-Fed Beef Cottage Pie with Celeriac and Potato Mash Topping

  📦 Cut: Mince (480g) — All Packs 

The ultimate winter warmer — and a sneaky way to get extra vegetables into everyone

Cottage pie is a dish that asks very little of the cook and delivers an enormous amount of comfort. Made with quality grass-fed mince and topped with a properly seasoned mash, it is one of those meals that makes everyone feel cared for. The addition of celeriac to the mash topping adds a subtle nuttiness that elevates the whole thing without anyone noticing.

Why Cottage Pie Rewards Good Mince

The filling for a cottage pie is essentially a slow-cooked mince sauce — which means the flavour of the beef is the dominant note throughout. Grass-fed mince, with its richer, more complex fatty acid profile, produces a filling that tastes genuinely meaty and satisfying without needing to be loaded with salt or seasoning to compensate for a bland base product.

The Recipe: Cottage Pie with Celeriac-Potato Mash

Filling Ingredients:

•     480g Your Farmer grass-fed beef mince

•     1 large onion, finely diced

•     2 carrots, finely diced

•     2 stalks celery, finely diced

•     3 cloves garlic, minced

•     2 tbsp tomato paste

•     1 tbsp Worcestershire sauce

•     1 cup red wine or beef stock

•     400ml beef stock

•     1 tsp fresh thyme leaves

•     1 tbsp plain flour

•     Olive oil, salt and pepper

Mash Topping Ingredients:

•     600g floury potatoes, peeled and diced

•     400g celeriac, peeled and diced

•     80g butter

•     100ml warm cream or milk

•     Salt and white pepper

•     Handful of grated cheddar for the top (optional)

Method — Filling:

1.   Brown the mince in a wide, heavy pan over high heat in two batches. Remove and set aside.

2.   In the same pan, cook the onion, carrot, and celery over medium heat for 10 minutes until softened. Add garlic and cook 1 minute.

3.   Add the tomato paste and flour, stir through for 1 minute.

4.   Add the wine or stock splash, Worcestershire sauce, and remaining beef stock. Return the mince.

5.   Simmer uncovered for 25–30 minutes until the sauce has reduced and thickened. Season well. Allow to cool slightly.

Method — Mash Topping:

1.   Boil the potato and celeriac together in well-salted water until completely tender, about 20 minutes.

2.   Drain and return to the pot. Dry over low heat for 2 minutes.

3.   Mash or rice until smooth. Beat in the butter and warm cream. Season generously.

Assembly:

1.   Preheat oven to 190°C.

2.   Spoon the cooled filling into a large baking dish. Smooth the surface.

3.   Spoon the mash over the top and spread evenly. Use a fork to create ridges — these will catch the heat and turn golden.

4.   Scatter with grated cheddar if using. Bake for 30–35 minutes until bubbling at the edges and golden on top.

5.   Rest for 5 minutes before serving.

Comfort food made with beef you can trust. Join the Your Farmer community. 🥔