Wendy's cottage pie

Wendy's cottage pie

This is Wendy from Worthing's cottage pie recipe — handed down from her mum (who swore by the Marmite, brown sauce and Worcestershire sauce!)


  • 500g lean minced beef
  • 1 small onion, chopped
  • 6 mushrooms, sliced
  • 2 beef stock cubes, crushed
  • 4 tbsp horseradish sauce
  • Brown sauce to taste
  • Worcestershire sauce to taste
  • 2 tbsp Marmite
  • 1 garlic clove, crushed
  • Salt and pepper
  • Cooking oil
  • 3 or 4 large potatoes
  • 1 egg
  • Butter to taste
  • Grated cheese to taste


Heat the oil in a large pan and fry the mince until brown, drain off the fat and remove the mince from the pan.

Fry the onions in the pan for a minute, then add the mushrooms and cook for another minute. Then put the mince back in along with the crushed stock cubes, two tablespoons of horseradish sauce, the brown sauce, Worcestershire sauce and Marmite to taste; and then the garlic.

Add about half a cup of water and cook, stirring for about ten minutes. Add salt and pepper to taste. If the consistency is too thick then add some more water, if it's too thin, add some more brown sauce.

Boil the potatoes until soft and mash them together with the egg, butter and two tablespoons of horseradish sauce.

Put the meat mixture into the bottom of a large oven dish and top with the potato mixture. Add grated cheese if desired. Heat in the oven at around 200°C for about 30 minutes before serving.

This is the perfect comforting recipe to give you that homely feeling of sitting in front of the fire with your slippers on. Leave your comment in the section below to suggest your variations to this cosy classic!