Mustard crust cottage pie

Mustard crust cottage pie

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Mustard Crust Cottage Pie


This is such a delicious variation of the British classic!

Preparation Time:  10 minutes

Cooking Time:  40 minutes

Serves: 4 to 6


2 tbsp olive oil
1 large onion, sliced
2 garlic cloves, crushed
650g RSPCA Assured labelled minced beef
1 small swede, peeled and sliced
2 large potatoes, peeled and diced
2 tbsp Worcestershire sauce
1 tsp wholegrain mustard
600ml beef stock
225g tomato concasse
8 - 10 slices white bread
125g butter softenced
25g Dijon mustard


Pre-heat the oven to 200°C / 400°F / Gas Mark 6.

Heat the oil in a large pan, add the onions and garlic and cook over a moderate heat until softened and starting to colour.  Add the mince, breaking up any lumps.  Cook until browned.  Remove from the pan and put to one side.

Add the swede and potatoes to the pan and cook until lightly coloured.  Return the meat to the pan and add the Worcestershire sauce and wholegrain mustard.

Add half the stock and bring to the boil, simmer gently, stirring regularly.

Add the remaining stock as it dries out, keep moist but not wet.


When cooked, add tomatoes, season and cook for a further 10 minutes. Spoon the mix into an ovenproof dish.

Cut bread into 5cm / 2 inch circles. Mix the butter and mustard and spread evenly over one side of the bread. Lay the bread carefully on top of the mince, butter side up.

Cook in the oven for 10–20 minutes until the buttered bread is a light golden brown.

Serve immediately.

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