Rich Beef and Onion Cottage Pie recipe

Name: Rich Beef and Onion Cottage Pie
Total time: 165 min
Yield: 4 servings
Cuisine: British
Ingredients: 700g Braising Steak; 1 large Onion; 2 Carrot; 500ml Beef Stock; 900g Potatoes; 1 tbsp Plain Cooking Oil; 1 tbsp Plain Flour; 30g Butter; 75ml Milk; 1 tsp Salt; 1/2 tsp Black Pepper

Slow-cooked braising steak is simmered with onion, carrot and stock, then topped with fluffy mashed potato and baked until golden. It is a hearty, homely supper with plenty of savoury depth.

165 min · Medium · British Jump to method

Ingredients

4 servings

700g Braising Steak
1 large Onion
2 Carrot
500ml Beef Stock
900g Potatoes
1 tbsp Plain Cooking Oil
1 tbsp Plain Flour
30g Butter
75ml Milk
1 tsp Salt
1/2 tsp Black Pepper

Nutrition	Per serving
Calories	675 kcal
Protein	44 g
Carbohydrates	41 g
Fat	37 g
Saturated fat	16 g
Fibre	5.4 g
Sugar	6.5 g
Sodium	820 mg

Why this works

A hearty, energy-dense cottage pie that is high in protein but also relatively high in saturated fat and sodium.

High-quality protein and iron. Braising steak provides substantial protein, plus haem iron, which supports muscle maintenance and red blood cell production.

Potassium and fibre from vegetables. Potatoes, onions and carrots contribute potassium and some fibre, supporting normal nerve function and digestive health.

Higher sodium and saturated fat. Added salt, beef stock, butter and beef contribute to a notably higher salt and saturated fat content.

Method

Cut the braising steak into small chunks. Finely chop the onion and dice the carrots.
Heat 1 tbsp plain cooking oil in a casserole over a medium-high heat and brown the braising steak for 8 minutes.
Add the onion and carrot and cook for 5 minutes until beginning to soften.
Stir in 1 tbsp plain flour and cook for 1 minute, then pour in the beef stock. Season with salt and black pepper.
Cover and simmer gently for 1 hour 45 minutes, stirring occasionally, until the braising steak is very tender.
Meanwhile, peel and chop the potatoes. Boil them in salted water for 15–18 minutes until soft, then drain and mash with the butter and milk.
Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Transfer the beef mixture to a baking dish, spoon the mashed potatoes over the top, and rough up the surface with a fork.
Bake for 25 minutes at 200°C (Fan 180°C, 392°F, Gas Mark 6) until the topping is golden and the filling is bubbling, then serve.

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