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.

1 hr 45 mins 4 servings Prep 25 minsCook 1 hr 20 minsMain CourseBritish

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
  • 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)

Instructions

For the filling

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

480g beef mince

In the same pan, heat a splash of olive oil and cook the onion, carrot, and celery over medium heat for 10 minutes until softened. Add garlic and cook 1 minute.

1 large onion2 carrots2 stalks celery3 cloves garlic

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

2 tbsp tomato paste1 tbsp plain flour

Add the wine (or stock), Worcestershire sauce, thyme, and remaining beef stock. Return the mince.

1 cup red wine or beef stock1 tbsp Worcestershire sauce1 tsp fresh thyme leaves400ml beef stock

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

For the mash topping

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

600g floury potatoes400g celeriac

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

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

80g butter100ml warm cream or milk

Assembly

Preheat oven to 190°C.

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

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

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

grated cheddar (optional)

Rest for 5 minutes before serving.

Appears in

In every beef share — Mince (480g)

Your Farmer CSA grass-fed beef share — vacuum-sealed steaks, roasts, mince and sausages, paddock-to-plate NSW & ACT delivery
CSA Grass Fed Beef Share
From $176.67
Grass-fed beef mince from Your Farmer — vacuum-sealed paddock-to-plate, NSW & ACT delivery
Grass-Fed Beef Mince (approx 480g)
$14.39

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 deeper, richer flavour, 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.

💡 Let the filling cool before adding the mash topping — hot filling causes the mash to sink rather than sit proudly on top, and you lose the distinct layers that make cottage pie so visually satisfying.

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

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