Cottage Pie with Baby Potato & Goats Cheese Mash

Oh so comforting, the twist on a traditional British Cottage Pie has a topping of creamy goat’s cheese nestled in crushed baby potatoes. Don’t feel you have to use only carrots and parsnips, as I chuck in all manner of leftover vegetables.





Serves 4

Prep Time: 25 minutes

Cooking Time: 1 hour 10 minutes

Wheat Free, Gluten Free


You will need:

  • 2 teaspoons groundnut oil
  • 1 small red onion, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • 350g lean beef mince
  • small handful  fresh thyme, leaves only
  • 3 carrots, peeled and chopped into small dice
  • 3 parsnips, peeled and chopped into small dice
  • 1 tablespoon tomato puree
  • 1 tablespoon Worcestershire sauce
  • 100ml beef stock
  • 1 tablespoon finely chopped flat leaf parsley
  • Freshly ground black pepper
  • 400g baby potatoes
  • 100g goats cheese
  • pinch grated nutmeg
  • 1 tablespoon snipped chives



  1. Heat the oil in large saucepan. Add the onions and cook over a low heat for 5 minutes until soft and translucent.  Add the garlic, beef mince and thyme and cook until the mince is browned. Add the carrots and parsnips and stir through the mince for 2 minutes.
  2. Add the tomato puree, Worcestershire sauce, and beef stock. Bring to the boil, reduce the heat and simmer, uncovered for 1 hour if you want your beef to be really tender (you can reduce this time to 30 minutes if you are in a hurry). Check after 30 minutes and if a lot of liquid remains, increase the heat to reduce the gravy a little. Stir in the parsley and season with black pepper.
  3. While the mince is cooking, cook the potatoes in a pan of boiling water for 15-20 minutes until tender. Drain and crush with the goat’s cheese – don’t overwork it as you want it to be rustic not smooth. Season with nutmeg and stir through the chives.
  4. Preheat the grill to high.
  5. Spoon the mince into an ovenproof dish and top with the mash.  Grill for a few minutes until the mash is golden. Leave to stand for a couple of minutes before serving.


To Serve:

Serve family style on the table and dish out individually according to the rule of palm.


Chefs Tip: 

Don’t over mash the baby potatoes and goat’s cheese- use the back of a fork to crush your potatoes, rather than a potato masher.  The top should be crisp with creamy bits of melted goat’s cheese throughout.

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