Total Time
2hrs 5mins
Prep 35 mins
Cook 1 hr 30 mins

Cheesy potato-topped beef in a wine enriched sauce adds a special touch to cottage pie in this hearty recipe.

Ingredients Nutrition


  1. Pre-heat oven to 350°F.
  2. Heat the oil in a large frying pan and add the onion, celery and carrot, stirring them over a brisk heat but not allowing them to brown.
  3. After 5 minutes or so add the garlic, reduce the heat and soften everything together.
  4. Increase the heat again and add the ground beef, stirring until browned.
  5. Stir in the tomato paste, Worcestershire sauce, Tabasco, wine and stock, season and cover. Simmer for 10 minutes.
  6. Boil the potatoes until soft and mash them with the milk until smooth and creamy.
  7. Spoon the meat mixture into a gratin dish and cover with a thick, even layer of mashed potato.
  8. Sprinkle with cheese and bake for 45-55 minutes until golden and bubbling. Serve with seasonal vegetables.
Most Helpful

Wonderful dish! My family loved it. Just a few changes for us. Instead of red wine I used some extra beef stock and thickened it up a bit with some flour to make thicker gravy. And we can't get cheddar where we live so I used some aged Gouda. We like cheese so I used a cup of it to cover the whole 10x13 pan. Will make this again and again. Made for Photo Contest: Beyond Hamburgers.

Krista Roes September 16, 2008

I made this recipe as written as thought it was very good. Even better the next day. Thanks!

LISA C. April 27, 2016

I love the taste that the red wine give to the recipe. It's a great recipe. I love it. For me it's perfect. I added 6 mushrooms, sliced. I used beef stock. We added more cheddar cheese on top and no parmesan. I used yukon gold potatoes that I steamed and then mashed with the milk. Thanks English Rose :) Made for the Zwizzle Chicks of ZWT

Boomette June 20, 2010