Cottage Pie

Serves: 4  |  Preparation: 30 minutes  |  Cook Time: 1 hour


500g Penllyn Estate Beef Mince
1 Onion (diced)
3 Garlic Cloves
400ml Beef Stock (using a Kalo
stock cube)

Forage Natural Rapeseed Oil
1 Carrot (diced)
½ Leek (diced)
2 tbsp Tomato Puree
1tbsp Plain Flour
100ml Red Wine
1 tsp Worcestershire Sauce
6 sprigs of Thyme
1kg Potatoes (mashed using Ty
Tanglwyst milk and butter)

Inspired Dining Red Onion Gravy
Salt and Pepper for seasoning


1. Heat Forage rapeseed oil in a large saucepan. Fry beef mince until evenly browned, then set aside.
2. Next, fry the onion and garlic for 5 minutes and then add in the carrots and leeks. Cook until soft. 
3. Stir in tomato puree and flour. Cook for a further 1-2 minutes. Season with salt and pepper. 
4. Return the beef to the pan and pour in the stock and red wine. Add thyme and Worcestershire sauce. Simmer for 40 – 45 minutes until thickened. 
5. Transfer mixture into an oven-proof baking dish. Spoon or pipe the mashed potatoes on top. Place under grill, until potatoes become golden brown.
6. Serve with Inspired Dining red onion gravy and vegetables of your choosing

Contact Us

OFFICE: 01446 774113


ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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