Name: Revolution Cottage Pie with Roast Carrots, Peas & Gravy
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 6 servings

Revolution Cottage Pie with Roast Carrots, Peas & Gravy

30 mins PREP TIME

1 hour 20 mins COOK TIME

6 SERVINGS

Prep30 mins

Cook1 hr 20

Serves6

DifficultyMedium

Revolution Cottage Pie

A proper cottage pie dinner with rich beef filling, golden mash, sticky roast carrots, buttered peas, a crisp green salad and beef gravy on the side. Revolution goes into the beef where it deepens the savoury flavour without taking the dish away from the classic comfort-food character.

What you need

Cottage pie filling

1kg beef mince, ideally 10–15% fat
2 tbsp Smokey Rebel Revolution
1 tbsp oil or beef tallow
2 medium onions, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, finely chopped
2 tbsp tomato purée
2 tbsp Worcestershire sauce
500ml beef stock
150ml red wine, optional
1 tsp dried thyme, or a few fresh sprigs
150g frozen peas
Black pepper, to taste

Mash topping

1.5kg floury potatoes, such as Maris Piper or King Edward
100g butter
150–200ml whole milk
50g mature cheddar or Parmesan, finely grated
Black pepper
Salt, if needed

Method

Brown the beef. Heat a large heavy pan over medium-high heat. Add the oil or beef tallow and brown the mince in batches so it colours properly rather than steaming. Remove and set aside.
Build the filling. Add the onions, carrots and celery and cook for 8–10 minutes until softened. Add the garlic for another minute, then return the beef to the pan.
Add the flavour. Stir in the tomato purée, Worcestershire sauce, thyme and 2 tbsp Revolution. Cook for 1–2 minutes so the tomato purée and seasoning toast slightly.
Reduce it down. Add the wine, if using, and reduce by roughly half. Pour in the beef stock and simmer uncovered for 25–30 minutes until rich and thick. Stir the peas through for the final 5 minutes. Taste before adding extra salt.
Make the mash. Boil the potatoes in salted water for 15–20 minutes until completely tender. Drain well and leave them in the hot pan for a minute to steam dry. Mash thoroughly, then beat in the butter and enough warm milk to make a creamy but firm mash.
Assemble. Heat the oven to 200°C / 180°C fan / Gas 6. Spoon the beef filling into a large baking dish. Add the mash, starting around the edges, then spread across the top and rough it up with a fork. Scatter over the cheese.
Bake. Cook for 30–35 minutes until bubbling at the edges and deeply golden on top. For extra colour, finish under a hot grill for 2–3 minutes.
Rest. Leave the cottage pie for around 10 minutes before serving so the filling settles and each portion holds together better.

Complete the plate

Sticky roast carrots

You need: 750g carrots, 1½ tbsp olive oil, 1 tbsp honey, 1 tsp Revolution, a small knob of butter and chopped parsley.

Toss the carrots with the oil and Revolution. Roast at 200°C / 180°C fan for 30–35 minutes. After 20 minutes add the honey and butter, toss again and return to the oven until browned, sticky and tender. Finish with parsley.

Buttered peas

You need: 400g frozen garden peas, ½ small red onion finely diced, 20g butter, 1 tbsp chopped parsley and black pepper.

Boil the peas for 2–3 minutes, drain well, then toss in the warm pan with the butter, red onion and parsley. Finish with black pepper.

Simple green salad

You need: 150g mixed leaves, 150g cherry tomatoes, ¼ red onion, 1 tbsp olive oil, 2 tsp red wine vinegar or lemon juice, salt and pepper.

Combine the leaves, tomatoes and finely sliced onion. Dress at the last minute with the oil, vinegar or lemon juice, salt and black pepper.

Proper beef gravy

You need: 500ml beef stock, 1 tbsp Worcestershire sauce, 1 tsp Revolution and 1 tbsp cornflour mixed with 2 tbsp cold water.

Simmer the stock, Worcestershire sauce and Revolution for around 5 minutes. Whisk in the cornflour slurry and cook for another couple of minutes until glossy and thick enough to coat the back of a spoon.

Make-ahead notes

The cottage pie can be assembled a day ahead, covered and chilled, then baked from cold. Allow around 40–45 minutes and make sure the centre is piping hot. The beef filling can be made up to two days ahead. Prep the carrots in advance, but roast them fresh. Cook the peas and dress the salad just before serving.

The flavour behind the recipe

Revolution

Revolution reinforces the deep beef flavour in the filling and gives the carrots and gravy a common savoury thread without making every part of the plate taste the same.

Use: 2 tbsp in the beef filling, 1 tsp on the carrots and 1 tsp in the gravy.

Shop Revolution →

Serve the gravy alongside so the golden mash stays crisp right up to the first bite.

Products in this recipe

Rebel Roast & Grill 7-Pack

£56.95

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