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Curtis Stone’s Granny’s cottage pie

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“Sometimes you just feel like a classic comfort meal. This hearty dish is pretty special to me – my Granny used to make it for me and my brother.” – Curtis Stone

  • Serves4
  • Cook time30 minutes
  • Prep time25 minutes, + 5 mins standing time


  • 1kg brushed potatoes, peeled, cut into 3cm pieces
  • ½ cup (125ml) Coles Full Cream Milk, warmed
  • 40g Coles Butter, melted, divided
  • 500g Coles Australian Beef 3 Star Mince
  • 1 small brown onion (about 150g), cut into small dice
  • 2 medium carrots (about 200g), peeled, cut into small dice
  • 2 celery sticks, cut into small dice
  • 2 garlic cloves, finely chopped
  • 2 tbs Coles Tomato Paste
  • 1 tbs Coles Plain Flour
  • 2 cups (500ml) Coles Beef Liquid Stock

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place potatoes in a large saucepan and add enough cold salted water to cover by 2.5cm. Cover and bring to a simmer over high heat, then tilt the lid, reduce heat to medium and simmer for 15 mins or until potatoes are tender.
  2. Step 2

    Drain potatoes in a metal strainer and place strainer over the hot saucepan to evaporate excess steam. Pass potatoes through a potato ricer into the saucepan (alternatively, mash with a potato masher). Fold in milk and half the butter. Season with salt.
  3. Step 3

    Meanwhile, heat a large heavy frying pan over high heat. Add beef and cook, stirring to break up any lumps, for 6 mins or until cooked and beginning to brown. Using a slotted spoon, transfer beef to a bowl and set aside.
  4. Step 4

    Pour off all but 1 tbs fat from pan and heat over medium heat. Add onion to pan and cook, stirring, for 2 mins or until pale golden. Add carrots, celery and garlic. Cook, stirring, for 6 mins or until vegetables soften. Stir in the tomato paste. Add the flour and cook, stirring, for 1 min. Stir in the stock. Return the beef to pan. Simmer for 5 mins or until vegetables are tender and mixture thickens slightly. Season with salt and pepper. Transfer to a 7½-cup (1.875L) casserole dish.
  5. Step 5

    Preheat grill on high. Spread potato mixture over beef filling. Brush with remaining butter. Place under grill for 6 mins or until top is crispy and golden brown. Stand for 5 mins before serving.