Recipe · 1 hour 20 minutes

How to Make a Proper Cottage Pie at Home in Spain

Some dinners taste of home more than others, and cottage pie is near the top of the list. Savoury beef in a deep, glossy gravy, a thick blanket of mash ridged with a fork, and those crunchy golden peaks everyone fights over. The good news: it is simple to make in Spain. The only things that are hard to find here are the British basics that give it its flavour.

What's the difference between cottage pie and shepherd's pie?

Only the meat. Cottage pie is made with beef; shepherd's pie is made with lamb (shepherds look after sheep). Everything else, from the gravy to the mash on top, is the same, so this recipe works for both. If you fancy shepherd's pie, swap the beef mince for lamb mince and use the same quantities.

What you'll need (serves 4–6)

For the filling

• 1 tbsp vegetable or olive oil
• 1 large onion, finely chopped
• 2 carrots, finely diced
• 1 celery stick, finely diced (optional)
• 500g beef mince (or lamb for shepherd's pie)
• 2 tbsp Napolina Tomato Purée
• 1 tbsp McDougalls Plain Flour
• 2 OXO Beef Stock Cubes dissolved in 450ml boiling water
• A few sprigs of fresh thyme or 1 tsp dried, and 1 bay leaf
• A dash of Worcestershire sauce, if you have some

For the mash

• 1kg floury potatoes (in Spain look for Agria or Kennebec)
• 50g butter
• 75ml warm milk
• 1 tsp Colman's English Mustard
• A handful of grated cheddar for the top (optional)

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OXO Beef Stock Cubes

2,99 €+ Add

Napolina Tomato Purée

2,89 €+ Add

McDougalls Plain Flour 500g

2,07 €+ Add

Colman's English Mustard 100g

2,19 €+ Add

McDonnell's Roast Gravy Mix 50g

1,79 €+ Add

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Step 1: The filling

1. Heat the oil in a large frying pan or casserole over a medium heat. Add the onion, carrot and celery and cook gently for 8–10 minutes until soft and just starting to colour.
2. Turn the heat up, add the mince and break it up with a wooden spoon. Let it brown properly, without stirring constantly. The browned bits are where the flavour comes from.
3. Stir in the tomato purée and cook for a minute, then sprinkle over the flour and stir for another minute so it doesn't taste raw.
4. Pour in the OXO stock a little at a time, stirring as it thickens. Add the thyme, bay leaf and Worcestershire sauce if using.
5. Simmer uncovered for 25–30 minutes, stirring now and then, until the gravy is thick and glossy rather than watery. Season with pepper and taste before adding salt; stock cubes are already salty. Remove the bay leaf.

Step 2: The mash

1. While the filling simmers, peel the potatoes, cut them into even chunks and boil in salted water for 15–20 minutes until a knife slides through easily.
2. Drain well and leave them to steam dry in the colander for a couple of minutes. Wet potatoes make sloppy mash.
3. Mash with the butter, warm milk and Colman's English Mustard until smooth. The mustard won't make it hot; it just adds a gentle, savoury lift.

Step 3: Assemble and bake

1. Heat the oven to 200°C (180°C fan).
2. Spoon the filling into an ovenproof dish (about 20 x 30cm) and let it cool for 10 minutes, so the mash sits on top instead of sinking in.
3. Spoon the mash over in dollops starting from the edges, spread it gently, then drag a fork across the top to make ridges. Scatter over the cheddar if using.
4. Bake for 25–30 minutes until the gravy bubbles at the edges and the ridges are deep golden. Rest for 5 minutes before serving.

Frequently asked questions

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