Beef, stout and cabbage cottage pies

makes 6

for pastry
100g plain flour
200g self raising flour
160g butter
¼ tsp salt
2 tbsp sour cream

for filling
500g beef mince
2 tbsp vegetable oil
1 onion, finely diced
1 carrot, finely diced
1 celery stick, finely diced
2 garlic cloves, finely chopped
2 tbsp tomato paste
2 tbsp plain flour
125ml beef stock
250ml stout
2 tbsp Worcestershire sauce
sea salt & cracked black pepper

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for potato topping
750g mashing potatoes, peeled and cut into 3cm pieces
50g butter
100g grated cheddar
for cabbage
2 tbsp butter
2 cups finely shredded savoy cabbage

For pastry, place flours, butter and salt in a food processor and pulse until coarse crumbs form. Add sour cream and pulse until a rough dough forms. Place onto a lightly floured bench, bring together to form a dough, wrap in glad wrap and refrigerate for at least 30 minutes. Spray a 6-hole large muffin tin with oil spray. Divide the dough into 6 even portions, roll each piece until 3mm thick and press into the moulds, trimming the edges. Place into the freezer for 30 minutes. Preheat oven to 180C, line each pie shell with baking paper and fill with dried beans. Bake for 15 minutes, remove the beans and baking paper and bake for a further 10 minutes or until golden. Meanwhile, heat a medium, heavy-based saucepan over medium heat, add oil, onion, carrot, celery and garlic and sauté until softened. Add beef mince, break up with a wooden spoon and cook until browned. Add tomato paste and cook for 1 minute. Add flour, mix to combine and add stock, stout, Worcestershire sauce and seasonings. Bring to the boil, then simmer for 30 minutes, stirring occasionally. Place the potatoes in a large saucepan, cover with water, bring to the boil and simmer until tender. Drain and allow to steam for 5 minutes. Mash the potatoes, add butter and cheese and mix until smooth. Melt butter in a medium frypan over medium heat, add cabbage, season with salt and pepper and sauté until just beginning to soften. Preheat oven grill. Place a tablespoon of cabbage in the base of each pie shell and fill with the beef mix. Pipe or spoon each pie with the cheesy mashed potato. Place under the grill until golden. Serve immediately.

This recipe first appeared in the July 2026 issue of SALIFE magazine.