Corned Beef Cottage Pie

This recipe features in these meal plans: Dinners for a Fiver, Super Cheap Eats.

An inexpensive and delicious version of a classic cottage pie, replacing minced beef with corned beef.


  • 1 medium onion (approx 185g), chopped
  • 3 medium baking potatoes (approx 320g each), peeled and chopped
  • 1 large carrot (approx 185g), diced
  • 340g of tinned corned beef, coarsely chopped
  • 400g of value tinned chopped tomatoes
  • 200g of frozen peas
  • 90ml of milk
  • 1 tbsp tomato puree
  • 2 cloves of garlic, finely chopped
  • 1 tbsp margarine/butter
  • 1 tbsp vegetable oil
  • 2 tsp dried mixed herbs
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Oven temp: 200c
  • Price per person: £1.05
  • Store cupboard: Basic
  • Calories per serving: 574
  • 5-a-day per serving: 2
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Corned Beef Cottage Pie photo

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  1. Preheat the oven. Heat the oil in a saucepan and fry the onion and garlic for 4-5 minutes, or until the onion is soft. Add the carrot and fry for a further 5 minutes.
  2. Add the mixed herbs, tinned tomatoes, and tomato puree. Cover and simmer for 15 minutes, or until the sauce develops a thicker consistency.
  3. While the sauce simmers, cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain well and mash with the margarine/butter and milk until smooth and creamy. Season to taste with salt and pepper.
  4. Stir the corned beef into the tomato sauce and season to taste with salt and pepper. Transfer the corned beef mixture to an ovenproof dish, and evenly spoon over the mashed potato. Run the prongs of a fork over the top of the mash so that it crisps in the oven. Cook in the oven for 30 minutes, or until the mash is evenly golden.
  5. Meanwhile, cook the peas according to the packet instructions to be ready at the same time as the cottage pie. Drain well and season to taste with salt and pepper.
  6. Serve the corned beef cottage pie together with the peas.

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