Cowboy Butter Cottage Pie

A rich beef and vegetable filling seasoned with Cowboy Butter Seasoning, topped with garlic Parmesan mash and brushed with seasoned butter until golden.

Serves 4–6.
Prep time: 20 minutes.
Cooking time: 45–55 minutes.

Ingredients

Beef filling

• 500g beef mince

• 1 white onion, finely diced

• 4 carrots, diced

• 4 garlic cloves, minced

• 2 tsp fresh thyme

• 2 tsp fresh rosemary, finely chopped

• 3 tsp Cowboy Butter Seasoning

• 10ml Worcestershire sauce

• 1–2 tbsp gravy granules

• 100g peas

• 100–200ml water

• 1 tsp wholegrain mustard

• Salt and black pepper, to taste

• A little oil, for frying

Garlic Parmesan mash

• 6 potatoes, peeled and chopped

• 50g butter

• 1 tsp garlic purée

• 50g Parmesan, grated

• 1 egg, beaten

• Salt and black pepper, to taste

Cowboy butter topping

• 40g butter

• 1 tsp Cowboy Butter Seasoning

Method

1. Cook the potatoes

Place the potatoes in a pan of salted water and bring to the boil. Cook for 15–20 minutes until tender. Drain well and leave to steam dry for a minute.

2. Brown the beef

While the potatoes cook, heat a little oil in a large frying pan over a medium-high heat. Add the beef mince and break it up with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until browned. Drain off excess fat if needed.

3. Add the vegetables and herbs

Add the onion and carrots to the beef and cook for 5–7 minutes until the onion softens. Stir in the garlic, thyme, rosemary and Cowboy Butter Seasoning. Cook for another minute.

4. Make the gravy

Stir in the Worcestershire sauce, wholegrain mustard and 100ml water. Simmer for 10–15 minutes until the carrots are tender, then add the peas.

Sprinkle in the gravy granules gradually, stirring until the filling thickens. Add more water as needed, up to 200ml in total. Season with salt and black pepper, then transfer to an ovenproof baking dish.

5. Finish the mash

Mash the potatoes with the 50g butter and garlic purée until smooth. Stir in the Parmesan and season to taste. Let the mash cool slightly, then mix in the beaten egg.

6. Assemble the pie

Preheat the oven to 200°C (180°C fan) / Gas Mark 6. Spoon the mash over the beef filling and spread it to the edges of the dish. Use a fork to make ridges across the top.

Melt the 40g butter and stir in 1 tsp Cowboy Butter Seasoning. Brush the seasoned butter over the mash.

7. Bake and serve

Bake for 25–30 minutes until the filling is bubbling, the centre is piping hot and the topping is golden. For extra crisp edges, place under the grill for 2–3 minutes, watching closely. Serve hot.