This comforting cottage pie is rich, deeply savoury, and finished with a gently spiced warmth from a touch of cinnamon. The minced beef filling is slow-cooked until tender and full of flavour, then topped with creamy mashed potatoes that bake to a lightly golden finish. It is a straightforward, no-fuss recipe that suits both beginners and confident home cooks. From start to finish, allow around 1 hour and 30 minutes.
Ingredients
For the beef filling
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 carrots, diced
- 500g beef mince
- 2 tbsp plain flour
- 500ml beef stock
- 2 tbsp tomato purée
- 1 tsp Worcestershire sauce
- ¼ tsp ground cinnamon
- Salt and black pepper, to taste
For the potato topping
- 900g potatoes, peeled and chopped
- 50g butter
- 3 tbsp milk
How to Make Delia Smith Cottage Pie with Cinnamon
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the pie heats evenly and browns gently.
- Cook the filling: Heat the oil in a large pan, soften the onion and carrots, then brown the minced beef thoroughly.
- Build the sauce: Stir in the flour, followed by stock, tomato purée, Worcestershire sauce, cinnamon, seasoning, and simmer until thick.
- Make the mash: Boil the potatoes until tender, drain well, then mash with butter and milk until smooth.
- Assemble and bake: Spoon the beef into a dish, top with mash, roughen the surface, and bake until golden and bubbling.
Tips
How do I stop the mash from sinking?
Make sure the beef filling is thick and not too liquid before adding the potatoes.
Can I taste the cinnamon?
The amount is subtle and warming rather than sweet. It enhances the beef without overpowering it.
How do I get a crisp top?
Rough up the mashed potatoes with a fork so the peaks brown nicely in the oven.
Serving Suggestions
- Steamed green beans or peas
- Buttered cabbage
- A simple green salad
Storage
Room temperature
Allow to cool and keep for up to 2 hours before refrigerating.
Refrigerator
Store covered for up to 3 days. Reheat thoroughly before serving.
Freezing
Freeze fully cooled portions for up to 3 months. Defrost overnight and reheat until piping hot.
Nutrition
- Calories: 520 kcal
- Carbohydrates: 38 g
- Protein: 32 g
- Fat: 26 g
- Saturated fat: 12 g
- Sodium: 620 mg
Nutrition values are estimates and may vary depending on ingredients used.
FAQs
Can I bake this as a loaf instead?
What size tray bake tin works best?
Can I use wholemeal flour?
Is this cake suitable for children?
Delia Smith Cottage Pie with Cinnamon
Course: Main CourseCuisine: BritishDifficulty: Easy4
servings25
minutes50
minutes90
minutes520
kcal1
hour15
minutesA classic British cottage pie made with minced beef, vegetables, and a subtle hint of cinnamon, finished with creamy mashed potatoes.
Ingredients
1 tbsp olive oil
1 large onion, finely chopped
2 carrots, diced
500g beef mince
2 tbsp plain flour
500ml beef stock
2 tbsp tomato purée
1 tsp Worcestershire sauce
¼ tsp ground cinnamon
Salt and black pepper, to taste
900g potatoes, peeled and chopped
50g butter
3 tbsp milk
Butter, for greasing
Fresh parsley, to garnish
Directions
- Preheat the oven to 200°C or 180°C fan and lightly grease a deep ovenproof dish.
- Heat the olive oil in a large pan, add the onion and carrots, and cook gently for 5 minutes until softened.
- Add the minced beef and cook until browned, breaking it up with a spoon.
- Stir in the flour, then gradually add the stock, tomato purée, Worcestershire sauce, cinnamon, salt, and pepper.
- Simmer gently for 20 minutes until thickened and rich.
- Boil the potatoes in salted water until tender, then drain and mash with butter and milk until smooth.
- Spoon the beef mixture into the dish, top with mashed potatoes, and rough up the surface with a fork.
- Bake for 25 to 30 minutes until piping hot and lightly golden on top.
- Rest for 5 minutes before serving, then garnish with parsley.
Notes
- A light hand with cinnamon keeps the flavour warm, not sweet.
- Allow the pie to rest briefly for easier serving.
- Can be prepared ahead and baked when needed.
