Blake Proud’s best ever cottage pie

Wednesday, April 21, 2021 12:09 pm
Reading Time: 2 minutes

POP QUIZ: Do you know the difference between a cottage pie and a shepherd’s pie? They’re the same thing aren’t they? Well, they’re pretty similar, but there is a difference.


To enlighten us, and share a winning cottage pie recipe, our tip top food dude Blake Proud joined us in the studio. By the way, the difference is that a shepherd’s pie is made with lamb, and a cottage pie is beef.

So, Blake minced up some beef and brought in a slice of cottage pie for us, and WOW. A few simple additions and tweaks to a classic recipe can go a long way, and the consensus was clear, this one is a winner. If you wanna have a go, check out the recipe below.


1 TBSP Olive Oil
500-600g beef mince
1/2 Onion diced
1 stalk spring onion chopped
Fresh parsley, thyme and rosemary chopped
2 cloves of crushed garlic
1 cup red wine OR 1 cup beef stock
1 TBSP Worcestershire sauce
2 TSP beef gravy powder
1 clove garlic
Mixed bag frozen veggies
1 kg potatoes
100-150g Butter diced
Parmesan Cheese


1. Sauté your chopped onion, spring onion, and garlic in the olive oil on a low heat until golden but not burnt.
2. Add in your mince and herbs and cook until most of the moisture from the meat has evaporated.
3. Add in your wine or stock, Worcestershire sauce, frozen veggies and combine. Then add your gravy powder and stir well to combine.
4. At this stage, monitor the consistency of the sauce. If too thick add some water or more stock and if too runny add a little more gravy powder or flour to thicken up.
5. Meanwhile, dice up your potatoes and boil in a pot with the chicken stock and sliced garlic clove until soft.
6. Strain and mash, add in diced butter until a creamy consistency.
7. Find a baking dish or a skillet and pour in the mince mixture, top with mashed potato and grate fresh parmesan over the top.
8. Bake at 200-220 for about 15 minutes or until the potato starts to go golden.

Most importantly, make sure that things like the herbs are fresh. Blake emphasises the importance of grabbing some freshies from the shop. Also, mincing your own meat can produce a better flavour, and a different consistency than the average cottage pie.

To hear the full chat, check out the podcast below:

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