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Mustard crust cottage pie


This is such a delicious variation of the British classic!

  • 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
  • Seasoning
  • 8 - 10 slices white bread
  • 125g butter softened
  • 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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