Annabel Karmel’s Hidden vegetable cottage Pie

  • 4 - 6 portions

Tempt your little fuss pot with this sneakily healthy cottage pie

  • 2 tbsp olive oil
  • 2 onions, chopped
  • 50g carrot, grated
  • 50g red pepper, diced
  • 50g mushrooms, sliced
  • 1 clove garlic, crushed
  • 400g tin chopped tomatoes
  • 1 heaped tbsp flour
  • 450g minced beef
  • 250ml beef stock
  • 1 tsp chopped fresh thyme
  • 1 tsp Worcestershire sauce
  • Pinch of sugar, 
  • Salt and freshly 
  • ground black pepper
  • 600g potatoes, peeled and cubed
  • A little milk and butter
  • 50g Cheddar, grated


  • Step 1

    Heat 1 tbsp of the oil in a saucepan. Add one of the chopped onions and fry for 2 minutes. Then add the carrot, red pepper and mushrooms, and fry for 3 minutes. Add the garlic, then the chopped tomatoes.

  • Step 2

    Bring up to the boil and simmer for about 15 minutes until the vegetables are soft. Blend until smooth with a hand blender.

  • Step 3

    Heat remaining oil in a saucepan. Fry the second onion for 2 minutes. Add the beef and brown then coat in the flour. Add the stock, cooked vegetables, thyme, Worcestershire sauce and sugar. Season and simmer for 30

  • Step 4

    Cook the potatoes in boiling lightly salted water until soft, drain, then mash with the milk and butter. Spread the potato over the mince and sprinkle with the cheese.

  • Step 5

    Preheat the oven to 220°C/gas mark 7. Bake for 20 to 25 minutes until bubbling and tinged brown on top.

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