Mustard crust cottage pie

Brian Turner cooks a frugal family favourite that feeds four for a fiver
By Brian Turner
Mustard crust cottage pie
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 2 cloves garlic, crushed
  • 600 g minced beef
  • 1 small swede, diced into 1cm pieces
  • 2 large potatoes, diced into 1cm pieces
  • 2 tbsp Worcestershire sauce
  • 1 tsp grain mustard
  • 500 ml beef stock
  • 220 g tomatoes, peeled, deseeded and roughly chopped
  • 100 g butter
  • 1 tbsp Dijon mustard
  • 8-10 slices white bread


1. Preheat the oven to 200C/gas mark 6. Heat the oil in a frying pan and add the onions and garlic. Cook for 4-6 minutes until softened and starting to colour.

2. Add the meat and brown, breaking up any lumps with a wooden spoons. Remove from the pan and set aside.

3. Add the swede and potatoes to the pan. Colour slightly and return the meat to the pan along with the Worcestershire sauce and grain mustard.

4. Stir well, add half the stock and bring to the boil. Simmer gently, stirring regularly. Add more stock as it dries out, keeping the mixture moist but not wet.

5. When all the vegetables are cooked through, add the tomatoes, season to taste and cook for a further 10 minutes. Spoon into an ovenproof dish.

6. Meanwhile, soften the butter and mix with the mustard. Cut the bread into circles with a pastry cutter and spread with the mustard butter.

7. Lay the slices carefully on top of the mince, butter side up and cook in the oven for 10-20 minutes, or until the mustard colours. Serve with peas or other green vegetables.

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