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Every family has a secret recipe. Some are passed down through generations. Some are guarded with your life. And some are worth more than money.


For the Monteiths, that secret is one very special pie.

Every great recipe has a secret, make yours Bart.

For over 60 years, we’ve been the secret behind some seriously good food.

The pinch that makes the dish. The herb that brings the roast together. The spice everyone asks about but nobody can put their finger on.

Why not try Margot Monteith’s Cottage Pie

  1. Start by preparing the filling. Heat the oil in a large frying pan over a medium-high heat. Add the onion and carrots and cook for 5–6 minutes until softened.
  2. Add the mushrooms and turn up the heat slightly. Cook for another 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and the pan looks relatively dry.
  3. Add the beef mince and cook until browned, breaking it up as it cooks.
  4. Stir in the Smoked Garlic Granules, Rosemary, Thyme and Black Pepper, followed by the tomato purée. Cook for 1–2 minutes until the tomato purée darkens slightly and coats the mince.
  5. Pour in the passata, beef stock and Worcestershire sauce. Bring to a gentle simmer and cook uncovered for around 20–25 minutes, stirring occasionally, until the sauce is thick, rich and glossy. You should be able to drag a spoon through the mixture and see the bottom of the pan briefly. Season with a little salt, if needed.
  6. Meanwhile, make the mash. Place the potatoes in a large pan of cold salted water. Bring to the boil and cook for around 15–20 minutes, until completely tender when pierced with a knife.
  7. Drain the potatoes thoroughly and leave them in the hot pan for 1–2 minutes to allow any excess moisture to evaporate.
  8. Mash until smooth, ideally with a potato ricer, then beat in the butter and gradually add the warm milk until you have a soft, fluffy consistency. Stir through the cheddar, Black Pepper and Rosemary.
  9. Now assemble the cottage pie. Spoon the beef filling into a deep baking dish (around 20cm x 30cm) and spread into an even layer. Leave it to sit for 5 minutes before adding the mash so the topping doesn't sink into the filling.
  10. Spoon the mash over the top, spreading it gently all the way to the edges. Run a fork lightly over the surface to create ridges.
  11. Bake at 200°C / 180°C fan / gas mark 6 for 25–30 minutes, until the filling is bubbling at the edges and the mash is golden brown and crisp on top.
  12. Leave to stand for 5–10 minutes before serving. Sprinkle with some extra dried thyme or rosemary, or some sprigs of fresh thyme if you have any.

Used in this recipe

Thyme

Thyme

With slightly sweet earthy undertones this herb can withstand long, slow cooking better than most.

£2.50
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Smoked Garlic Granules

Smoked Garlic Granules

Smoked over oak, these garlic granules are sweet and smoky with a little bit of heat.


£2.50
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Rosemary

Rosemary

With its pine and lemon aroma, rosemary is a natural accompaniment to roast meats, especially lamb.

£2.50
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Getting your hands on the secret to great food is easier than every before. You can get our full selection of herbs, spices, blends and more from our online shop. Or get them from selected retailers near you...

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Every family has that one unforgettable dish, perfected around the kitchen table and handed down through the years. Don't let your family's culinary history fade away, share your secret recipe with us today and tell us your story.

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