Beef cottage pie

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For Beef Filling

  • 1 Tbs Olive oil
  • 800g Beef chuck steak, trimmed, cut into 3cm pieces
  • 1 Onion, sliced
  • ½ Leek, sliced
  • 1 Garlic cloves, crushed
  • 1 Tbs Plain flour (substitute with Gluten-Free flour if wheat allergic)
  • 1 tsp Tomato paste
  • 1 large Carrot, peeled, chopped
  • 1 stick Celery, trimmed, chopped
  • ½ small Capsicum, chopped


For Potato Topping

  • 350g Potatoes, peeled, chopped
  • 100ml Milk of choice
  • 1 Tbs Margarine or Nuttelex


  • Heat 2 tsp oil in a large saucepan over medium – high heat. Cook beef pieces until browned all over. Transfer, with juices, to a bowl.
  • Add 2tsp oil to the heated pan. Add onion, leek and garlic. Cook until golden.
  • Return the browned beef and juices to pan. Add carrot, celery and capsicum. Cook for 2-3 minutes until vegetable softened.
  • Add flour to saucepan and mix in.
  • Add tomato paste and tinned tomatoes, salt and pepper. Stir to combine
  • Bring to the boil and allow to simmer for about 30 minutes, until mixture is thickened. Transfer cooked mixture to a baking dish.
  • Meanwhile, cook potatoes in a large saucepan of boiling water for 12 minutes or until tender. Drain well and return to pan.
  • Mash potato, add milk and margarine. Season and mash until smooth.
  • Spoon over potato topping. Bake for 15 minutes or until top is golden brown.

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Content Updated: May 2024