Cottage pie with pork mince recipes - Main course

Author: Dawn Walker  

Meaty sauce with hearty vegetables and mashed potato on top, this pie is a comforting British classic! The creamy truffle flavour of celeriac makes it really comforting – an ideal family dish for cold winter nights Creamy and cheesy mashed potatoes with juicy and flavourful meat filling make one damn delicious and comforting shepherd's pie!

Simple Pork Mince Cottage Pie

Simple Pork Mince Cottage Pie
Meaty sauce with hearty vegetables and mashed potato on top, this pie is a comforting British classic! Find more recipes like this at
Provided by: Markie
Total time: 80 minutes
Cook time: 60 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: British
Number of ingredients: 15
  • 1 kg potatoes (peeled, washed and diced (2.5-3cm))
  • 500 g minced pork (20% fat)
  • 1 tsp dried thyme (or 4 sprigs of fresh thyme)
  • 1 tsp dried rosemary (or 2 sprigs fresh rosemary)
  • 2 onions (peeled and sliced)
  • 2 cloves garlic (finely chopped)
  • 3 large carrots (peeled and diced)
  • 400g tin chopped tomatoes with juice (or 6 salad tomatoes)
  • 170 ml pork stock (hot)
  • 150 g frozen peas
  • 1 tbsp Worcester sauce (plus some for serving)
  • 50 g unsalted butter
  • 125 ml warm semi-skimmed milk
  • salt (to taste)
  • grated cheese (Grana Padano, Parmesan or Cheddar)
  • Calories: 726 kcal
  • Carbohydrate: 66 g
  • Protein: 32 g
  • Fat: 38 g
  • Saturated Fat: 17 g
  • Trans Fat: 1 g
  • Cholesterol: 119 mg
  • Sodium: 420 mg
  • Fiber: 11 g
  • Sugar: 13 g
  • Unsaturated Fat: 18 g
  • Serving Size: 1 serving
How to cook:
  1. Prepare all your vegetables.
  2. Place the potatoes into a pot with water, add a pinch of salt, cover with a lid and bring to boil on high heat. When the water starts bubbling, lower the heat to medium-high and remove the lid. Cook the potatoes until soft (timing depends on how big the potato dices are, usually about 10-15 mins, overcooked are easier to mash), drain and keep in the pot (covered).
  3. Whilst the potatoes are cooking: Add the minced pork into a large frying pan (or non-stick saucepan) ans set on high heat. Stir and cook until brown, breaking it apart with a wooden spoon. Season with thyme and rosemary (if using fresh herbs: save 1/4 for later).
  4. Add the chopped onions and garlic and toss well. Cook for a few minutes until the onions get soft.
  5. Preheat the oven to 200C/180C fan.
  6. Add the carrots, chopped tomatoes and stir thoroughly. Cook for about 5 mins and then add the stock. Cook for another 10 mins until the carrots are soft, stirring occasionally.
  7. Add frozen peas and Worcester sauce, cook for 2 more minutes. Take off the ehat and set aside.
  8. Add the butter and the warmed milk to the pot with drained potatoes, and mash it all up with a potato masher. Toss well and keep mashing until you get a completely smooth texture. Stir in grated cheese if using.
  9. Prepare a deep oven-proof or casserole dish (or a deep roasting tin) and place the meaty sauce on the bottom, spreading it evenly.
  10. Start adding the mashed potatoes on top. Carefully cover the ragu with spoonfuls of the mash. Make sure the meat and veg mixture is all covered, sprinkle over with leaves from 1 sprig of thyme.
  11. Place the casserole dish in the oven for 30-40 mins or until the top turns golden and crispy.
  12. Serve with some seasonal greens and enjoy!
Notes: What to do with Pork Mince, What to do with Pork Mince Recipes - Pork Cottage Pie and Meatloaf - Tickly Mouth.'t walk past the pork mince next time you go shopping


A warming and filling classic Shepherds Pie with a twist! The twist is here I used Pork Mince Duration: 9:26

What to do with Pork Mince Recipes

EMBRACE THE PORK MINCE with these two recipes to inspire you. Pork Mince Recipe 1 Duration: 11:26

Easy Shepherd's Pie with Pork

In an oven proof pan (remember to grease it a little), put the pork mince at the bottom; followed Duration: 3:21

Pork Mince & Vegetable Cottage Pie

Pork Mince & Vegetable Cottage Pie
All you need is pork. Pork is all you need.
Provided by: Tastemade
Yields: 0 servings
Number of ingredients: 15
  • 250 grams minced pork
  • 1/2 onion, diced
  • 75 grams savoy cabbage, stem removed, sliced into 1 centimeter strips
  • 45 grams leek (or 2 inches), sliced into 1 centimeter rings
  • 70 grams carrot (or 1 carrot), peeled, sliced into 0.5 centimeters rings
  • 2 tablespoons olive/ rapeseed oil
  • Salt for seasoning
  • 3 tablespoons plain flour
  • 400 milliliters chicken stock or water
  • Salt & pepper to season
  • 400 grams potato, peeled, sliced, boiled for mash
  • Splash of milk
  • 25 grams butter
  • 35 grams parmesan cheese, grated (optional)
  • Salt & pepper to season
How to cook:
  1. Preheat oven to 180c.
  2. Peel, slice and cook the potatoes in boiling water for a potato mash.
  3. Add oil to a separate medium hot saucepan and sweat off the onions for a few minutes, then brown off the minced pork for 5 minutes.
  4. Add carrots and leek stir and cook for 5 minutes. Then add chicken stock or water with 3 tablespoons of plain flour to thicken by stirring the pan to rid all the lumps. Season with salt and pepper.
  5. Cook and stir for a further 5 minutes, then add the strips of cabbage, stirring until it wilts and turn off the heat.
  6. Mash the potatoes, add a splash of milk, butter and season with salt and pepper.
  7. Fill 2 bowls or a small pie dish with the filling and cover with mash potato. Top with parmesan (optional) and bake in a pre-heated oven for about 20 minutes or until golden.
  8. Serve as is or with extra helpings of steamed vegetables.
Notes: Italian-style shepherd's pies, 5 (about 1kg) coliban potatoes, peeled, coarsely chopped · 1 tbsp olive oil · 1 brown onion, halved, finely chopped · 1 carrot, peeled, finely chopped · 1 celery

Braised pork cottage pie with celeriac topping

Braised pork cottage pie with celeriac topping
Try this twist on the classic cottage pie. The creamy truffle flavour of celeriac makes it really comforting – an ideal family dish for cold winter nights
Provided by: Rosie Birkett
Total time: 90 minutes
Cook time: 70 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 20
  • 1 tbsp olive oil , plus extra for the topping
  • 1 onion , finely chopped
  • 500g pork or boar mince
  • pack of parsley , stalks and leaves chopped
  • 2 garlic cloves , minced
  • pinch fennel seeds
  • pinch dried red chilli flakes
  • ½ tsp ground cinnamon
  • grating of nutmeg
  • 120ml white wine
  • 2 tomatoes , chopped
  • 4 celery sticks , chopped into 5cm lengths
  • 400ml chicken stock
  • butter , for the dish
  • 1 celeriac , peeled and cut into large chunks
  • 1 bay leaf
  • 200ml milk
  • 30g parmesan , plus some rind if you have it
  • 1 tbsp crème fraîche or natural yogurt
  • 1 rosemary sprig , chopped
  • Calories: 440 calories
  • Fat: 25 grams fat
  • Saturated Fat: 10 grams saturated fat
  • Carbohydrate: 10 grams carbohydrates
  • Sugar: 9 grams sugar
  • Fiber: 7 grams fiber
  • Protein: 34 grams protein
  • Sodium: 0.9 milligram of sodium
How to cook:
  1. Heat oven to 200C/180C fan/gas 6. Heat the oil in a pan and cook the onion with the pork or boar, parsley stalks, garlic, fennel seeds, chilli flakes, cinnamon, nutmeg and a pinch of salt for 8-10 mins until the mince is browned. Pour in the wine and reduce by a third, then add the tomatoes and cook for a further 3 mins or so. Add the celery and cook for 10 mins more, then add the stock and parmesan rind, if using, and part cover. Cook for 20 mins or until the celery is tender and the mix is looking rich and concentrated, but not dry, then stir through the parsley leaves.
  2. Meanwhile, prepare the topping. Put the celeriac in a saucepan with the bay leaf. Pour over the milk and add a pinch of salt, then cover and simmer for 10-15 mins until tender. Blend the mixture in a food processor with the parmesan and crème fraîche or yogurt. Season to taste.
  3. Pour the pork into a buttered pie dish or roasting tin. Top with the creamy celeriac topping and scatter with rosemary. Drizzle over a little olive oil, then roast for 30 mins until the top is golden.
Notes: Cottage pie recipe, 3 tbsp olive oil · 1¼kg beef mince · 2 onions, finely chopped · 3 carrots, chopped · 3 celery sticks, chopped · 2 garlic cloves, finely chopped · 3 tbsp plain flour

Shepherd's Pie

Shepherd's Pie
Creamy and cheesy mashed potatoes with juicy and flavourful meat filling make one damn delicious and comforting shepherd's pie!
Provided by: Jasline N.
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 17
  • 2 to 3 potatoes (peeled and cut into 1.5-inch chunks (you'll need about 400 grams peeled potatoes, see Naggy 1))
  • 2 teaspoons salt
  • 4 tablespoons cream / milk
  • 10 grams grated parmesan
  • 20 grams mixed cheese (mozzarella and cheddar)
  • 1 tablespoon chopped chives (optional)
  • Salt and freshly ground black pepper
  • 2 tablespoons oil
  • 1/2 onion (peeled and finely diced)
  • 1/2 carrot (peeled and finely diced)
  • 200 grams ground beef / pork (See Naggy 2)
  • 100 grams fresh button mushrooms (about 6 to 8 pieces, sliced)
  • 2 cloves garlic (peeled and minced)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried herbs (can use a mix of oregano, parsley etc)
  • Salt and freshly ground black pepper
How to cook:
  1. Mashed Potatoes
  2. Place the potatoes in a small pot. Add water to cover the potatoes. Add in the 2 teaspoons of salt.
  3. Cover the pot with a lid, place over high heat and bring to a boil. Lower the heat to a simmer and simmer for 15 to 20 minutes until the potatoes are fork-tender. (A fork should be able to pierce through a piece of potato and break easily.)
  4. Drain the potatoes (see Naggy 3). Leave the potatoes in the sieve for 5 minutes to steam-dry the potatoes.
  5. Transfer the potatoes into a mixing bowl. Mash the potatoes then stir in cream (or milk), cheeses and chives (if using). Season with salt and freshly ground black pepper.
  6. Preheat the Oven
  7. Preheat the oven to 200C / 400F (not fan-assisted). Lightly grease a baking dish (mine is a 7-inch) or two if you are serving in individual portions.
  8. Meat Filling (Make it while the potatoes are boiling away)
  9. Heat a frying pan over medium-high heat. Add in oil, then add in onion and carrot. Sauté until the onion is soft and translucent.
  10. Add in the ground beef or pork. Break them into small pieces and stir-fry until they are no longer pink in colour (see Naggy 4).
  11. Stir in mushrooms and garlic. Add in Worcestershire sauce, tomato paste, dried herbs, a pinch of salt and as much freshly ground black pepper as you like. Cook, stirring frequently, until the mushrooms have softened and shrunk in size. Taste and adjust seasoning. The Meat Filling should be moist but not wet. Remove from heat and transfer the mixture into the greased baking dish.
  12. Assembly
  13. Scoop the Mashed Potatoes on top of the Meat Filling and carefully spread to cover it. Use a fork to score the top of the Mashed Potatoes as this will help the top browned. (See Naggy 2 and 3)
  14. Bake the Pie
  15. Bake for 20 minutes in the middle rack until the Meat Filling is bubbling and the top is lightly browned. If the top is not browned enough to your liking, shift the baking dish to the top and switch on the broiler. Broil for 5 to 10 minutes, watching the pie constantly, until it's browned to your liking.
  16. Remove the pie from the oven and let stand for 5 minutes before serving.
Notes: PORK SHEPHERD'S PIE | JONALYN'S KITCHEN SPECIAL, A warming and filling classic Shepherds Pie with a twist! The twist is here I used Pork Mince Duration: 9:26
Write a comment: