Cottage Pie With A Twist

Cottage Pie with a twist no 1

Hi guys,

Yesterday I had a CCWK Halloween photo shoot which was great fun. I had my little home economics team by my side – my good old mum who is fab at washing up and keeping everything in order, and my big sis, who if you haven’t met her, is the most artistic and creative person EVER! She always has some great styling ideas, and so I’m very happy to have her in my life with her artistic touch, an attribute that I sadly lack! We photographed lots of recipes that I will of course be sharing with you closer to Halloween.

So as my last job of the day, I am writing this blog still completely wired from a busy day, but desperately wanting to send this recipe out to my avid fans!  I’m not going to fib – blogging is time-consuming, and when you aren’t a naturally good writer it can be painfully difficult to say what you mean without waffling or boring everyone to sleep! Anyway, good news guys, I’m going to keep this short and sweet.

My ‘Detoxember’ 14-day course begins on Tuesday Nov 3rd, and it is filling up nicely. I know November seems like a funny time to detox, but I personally think that the hardest thing about dieting is getting in the zone! The anticipation of party season is a great motivator to encourage you to get into detox mode, especially once the weight loss becomes apparent as the muffin tops disperse! Party season means party dresses as well, and we all want to look our very best. Hopefully it will keep you focused on maintaining good eating habits right up to December 25th, when you will have my permission to eat gluttonous amounts for three days only – note that I say ‘three days’ as Christmas Eve is included in this! If you are interested, the price is £80. Please email me ( for further details.

As we head further into settling the children back into school term time, the homework is surely creeping back up to unbearable amounts – not only for the kids, but for me too! Seriously … Reading, comprehension, spellings and co-ordinate building (what the hell is that?) are taking their toll on me! For a split second, I think ‘roll on half term’, and then I remember the bickering and arguments between my two naughty boys in the final week of the summer holidays! :)

With the evenings drawing in, I thought that I would share this really easy Cottage Pie with A Twist recipe. This can be prepared in advance, and then simply be cooked in the oven to give you all more time to help with the homework! You can freeze this mixture for up to four weeks, but you need to cook the topping fresh as cauliflower does not freeze well. For fussy kids, top theirs with mashed potato or sweet potato. So, don’t think of Cottage pie as a heavy, fattening meal, because with this light topping you can halve the calories. Oh and I nearly forgot … If you think this recipe is good, you may want to check out my cookbook which is full of little rascals like this – it is on sale on my homepage at

Kate x

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Cottage Pie With A Twist

Cottage Pie with a twist no 1

By admin Published: October 8, 2015

  • Yield: Serves 8

Bacon with beef might seem like an odd combination, but it really does work! You could also use lamb mince to make the other great classic Shepherd's pie. You can cook my Cottage Pie with a Twist up to 2 days in advance but you will need to increase the cooking time from 20 minutes to approximately 40 minutes to make sure the pie is piping hot in the middle. You can also freeze the cooked meat mixture for up to one month but don't freeze the finished dish as the vegetables don't freeze well. Oh, and if you don't have eight people to feed all in one go and don't want leftovers for the next day, then you can make lovely individual portions by using smaller dishes.



  1. Pre-heat the oven to 160 °C.
  2. In a casserole dish, dry fry the beef mince until browned. Drain and transfer onto a plate.
  3. Over a low heat, add the bacon to the pan and as the fat starts to release, add the onion.
  4. Soften for approximately seven minutes before adding the mince back into the pan.
  5. Add the thyme, Worcestershire sauce and tinned tomatoes.
  6. Add the beef stock, season and bring to the boil.
  7. Transfer to the oven and cook for between 45 minutes and one hour until the liquid has reduced.
  8. Remove the casserole dish from the oven. If you are making the Cottage Pie in advance, at this point, wait for it to cool and then leave in the fridge for up to 48 hours.
  9. When you are ready to cook the Cottage Pie, pre-heat the oven to 200°C.
  10. To make the topping, steam the squash and cauliflower until tender.
  11. Mash well adding a little extra virgin olive oil and a generous amount of seasoning.
  12. Spoon the pie mixture into your ovenproof dish and top with the mashed vegetables.
  13. Spread the mash out evenly before baking for 20 minutes (or longer if the mixture has been in the fridge) until the cottage pie is piping hot in the middle.
  14. Serve with green vegetables.