Recipe by: Jo Osman

Source:  Adapted from a Rosemary Conley Recipe

Serves: 4-6



  • 500 g minced beef (or I sometimes mix 250 beef/250 pork as it is cheaper and you can’t tell the difference!)
  • 5-6 medium sized potatoes, peeled and chopped into small chunks
  • 2/3 leeks, thinly sliced
  • 1 large onion, sliced or chopped
  • Left over veggies – precooked peas, carrots, green beans (cut small), broccoli…anything goes!
  • 2 beef/vegetable stock cubes, mixed into about half a litre of boiling water
  • 2 Tbsp all-purpose flour
  • 2 Tbsp tomato puree
  • 1 Tbsp mixed herbs
  • A generous glug of red wine
  • Few dashes of Lea & Perrins Worcester sauce
  • 1 ½ C grated strong cheddar cheese
  • 1 Tbsp butter
  • Milk , a dash at a time, until potato is to desired consistency


Preheat oven to  200 C (392 F).

  • Add the potatoes and leeks together to a steamer to cook through until the potatoes are soft. When cooked, drain water and mash together with 1 cup of cheese, butter and a dash of milk until desired texture.
  • While potatoes/leeks are cooking, fry the onion in a little olive oil until translucent and then add minced meat, stirring until cooked through/browned. Sprinkle over the flour and continue to turn mixture to allow the starch to cook out, for 1-2 minutes.
  • Pour in a generous glug of red wine and then some stock slowly, stirring until desired texture (flour will thicken sauce) – add the vegetables, tomato puree, Worcester sauce and mixed herbs.
  • Spoon the sauce into an oven-proof dish, then gently spread the potato mix over the top, before sprinkling the rest of the cheese over the top.
  • Cook in the oven until the potato turns golden brown and sauce is bubbling (you can also just grill to brown top if you are in a hurry, as everything is already cooked).

Download PDF here: British Cottage Pie Jo Osman