Cottage pie with Stilton Mash

Name: Cottage pie with Stilton Mash
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: European, British
Ingredients: Vegetable oil; 900 g | 2lb braising steak (cut into small cubes); 6 tbsp plain flour (seasoned with salt and pepper); 3 onions (peeled and roughly chopped); 2 large carrots (peeled and finely diced); 2 celery sticks (finely diced); 3 large garlic cloves (peeled and sliced); 2 Tbsp mild curry powder; 3 Tbsp Garam Masala; 2 tsp ground cumin; 2 tbsp tomato paste; 1-2 tsp fresh thyme leaves; 2 Tbsp Worcestershire sauce; 500 ml | 2 cups hot beef stock; 250 ml | 1 cup dark ale; 5 star anise; 1 cinnamon stick; 100g peas; 7 large floury potatoes such as Maris Piper (peeled and cubed); 125 ml | 1/2 cup whole milk (or more, as needed); 50 g butter; 100 g | 3.5oz Stilton cheese (crumbled); salt and freshly ground pepper; Ground black pepper

14 steps

Prep:20minCook:2h 30min

A rich and delicious cottage pie made with beef brasing steak rather than mince. The Stilton mash topping is totally addictive!

Updated at: Tue, 17 Feb 2026 13:39:37 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories632.9 kcal (32%)

Total Fat27.3 g (39%)

Carbs53.5 g (21%)

Sugars9.4 g (10%)

Protein40.6 g (81%)

Sodium900.2 mg (45%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat the oven to 150C (300F).

OvenPreheat

Step 2

Put the flour into a large plate and season liberally with salt and pepper. Add the beef cubes and toss until they are lightly coated in flour.

Step 3

Heat a generous glug of vegetable oil (not Olive Oil) in a large Dutch Oven. Add the beef, in batches if necessary, and brown all sides of the cubes. Transfer to a large bowl and set aside.

Step 4

Add a splash of the stock to deglaze the casserole and scrape any sticky brown bits from the bottom with a wooden spoon. Pour any liquid from the pan in with the beef.

Step 5

Add more oil to the casserole and fry the finely diced onions over medium-low heat for 5 minutes.

Step 6

Add the curry powder, cumin, garlic, diced carrots and celery and continue to cook for another 5 minutes.

Step 7

Stir in the tomato paste, Worcestershire sauce, stock and ale.

Step 8

Add the cinnamon stick, star anise and the browned beef. Bring to the boil, cover the casserole and then place in the oven. Cook for 2 hours – checking after 1 hour to give the stew a little stir.

Step 9

Remove the casserole from the oven and transfer the stew to a large, deep, ovenproof dish stirring in the peas, and cool slightly. Remove the cinnamon stick and star anise. Check the seasoning and sprinkle with the thyme.

Step 10

Place the potatoes in a large saucepan and cover with water. Cover the pot and bring to the boil. Lower heat to a rolling simmer and cook until the potatoes are fork tender.

Step 11

Drain and return to the pot. Add the butter and milk and mash together until smooth. Add a splash more milk if the mash is too dry. Taste and season.

Step 12

Carefully scoop the mash over the stew, and spead evenly with a fork. Sprinkle with the crumbled Stilton.

Step 13

Preheat the oven to 180C (350F) and cook for about 25 minutes until the mash starts to colour a little and the middle is very hot.

OvenPreheat

Step 14

Leave the pie to cool for 10-15 minutes and serve.