Vegetable Loaded Cottage Pie

Vegetable Loaded Cottage Pie

Today I have decided to batch cook some Vegetable Loaded Cottage Pie. I Love Cottage Pie, but the problem I have with most recipes out there is too much meat and not enough vegetables. So for this recipe, I have taken a standard recipe and reduced the meat content by half and increased the vegetable content to match.

You can adjust this recipe easily, for instance, you could use half beef and half pork mince. You can use any mix of vegetables. If you have a favourite that you use often or just a fridge full of vegetables that need using up, just stick to the same overall quantities and have fun with this recipe.

Vegetable Loaded Cottage Pie
Vegetable Loaded Cottage Pie, single portion ready to be frozen


Serves 10


For Frying:

  • 3 tbsp Olive Oil (or cooking oil of choice)


  • 1 kg Minced Beef


  • 2 Medium Onions (finely chopped)
  • 1 kg mixed veg (I used Runner Beans, Peas, Cauliflower, Broccoli, Carrots chopped small)
  • 3 Celery Sticks (finely chopped)

Seasoning and Sauce:

  • 900 ml Beef Stock
  • 1 Large Glass of Red Wine (optional)
  • 4 tbsp Worcester Sauce
  • 1 tbsp Tomato Puree
  • 3 tbsp Plain Flour
  • 2 fresh Bay Leaves
  • 2 Garlic Cloves (finely chopped)
  • 1 tsp Dried Thyme

For The Mash

  • 1 kg White Mashable Potatoes
  • 0.8 kg Sweet Potatoes
  • 225 ml Semi Skimmed Milk
  • 25 g Butter
  • 200g Strong Cheddar Cheese (grated)
  • Nutmeg – freshly grated


The Mince

  1. Add 2 tsp of Olive oil to a large pot over a medium to low heat. Add all the vegetables, pop the lid on, and cook slowly until they have softened but are not totally cooked. Stirring occasionally. Takes about 20-30 minutes.
  2. Meanwhile, add the other 1 tbsp of olive oil to a large frying pan. Fry off the mince until it has browned. You may need to do this in batches. Once browned off, set the mince aside for now.
  3. Once the vegetables have softened add the flour, chopped garlic and tomato puree. Give it a good stir and continue cooking for a couple more minutes.
  4. Add the beef mince, mix it in.
  5. Pour over the wine and boil for a few minutes if necessary to reduce liquid content a little. 
  6. Add the Beef Stock, Worcester Sauce, Bay Leaves and Thyme.
  7. Bring to the boil and turn down and simmer uncovered for about 45 minutes. Stirring occasionally. after 30 minutes the gravy should be thicker and be covering the meat. If not, increase the heat a little for the last 15 minutes to reduce the gravy.
  8. Whilst the mince and vegetables are simmering make the mash.

Mash Topping 

  1. Peel and chop the potatoes (even chunks, smallish to make it easier to mash.
  2. Steam until soft enough to mash.
  3. Then mash well, then add in the milk butter and half of the grated cheese. Mash together and season with the freshly grated nutmeg and some salt and pepper to taste.

Making the Vegetable Loaded Cottage Pie

Option 1: Eat Today

  1. Spoon the meat into two ovenproof dishes. Spoon or pipe the mash over the top, covering the mince and sprinkle over the remaining cheese.
  2. Heat the oven to 220oc/200oc for fan oven/gas 7 and cook for 25/30 minutes. Until piping hot in the middle and the cheese is golden brown.

Option 2: Freeze for Later

  1. Divide the mince mix between 1o individual freezer containers.
  2. Spoon or pipe the mash over the tops, covering the meat.
  3. Sprinkle with cheese.
  4. Fix the lid on tight.
  5. Add a label to each container:


Vegetable Loaded Cottage Pie

Cooking Istructions:

Microwave on high for approx 5 mins

or Pop out into oven proof dish and cook on gas mark 5 for 50-60 mins

Use by date: (3 months from freezing Date)


6. Pop it in the freezer and your done. Well except for the washing up.

I hope you have enjoyed this recipe and if you are interested in more delicious recipes from me click here





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