Beef Mince and Gravy with Mashed Potato Crust
Savoury beef mince and onions simmered in rich gravy, topped with buttery mashed potatoes and melted cheddar, then baked until golden. A comforting, high-protein cottage pie style dinner.
- Total
- 68 min
- Prep 15 · Cook 48 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Searing · Simmering
- Savory
- Stovetop
- Oven
Instructions
-
Heat the oven to 200°C. Peel and finely chop the onions. Grate the cheddar.
~10 min
-
Heat 1 tbsp oil in a large oven-safe skillet over medium-high heat. Add the beef mince and cook for 6 to 8 minutes, breaking it up with a wooden spoon, until browned all over. Season with 0.25 tsp salt and 0.25 tsp black pepper.
~8 min
Searing mince over high heat drives off moisture and triggers Maillard browning, building deeper savoury flavour.
Searing Get the pan hot and leave the mince undisturbed briefly before breaking it up, so it browns rather than steams. Crowding the pan traps moisture and greys the meat.
-
Add the chopped onions to the skillet and cook for 5 minutes until softened and translucent.
~5 min
Sweating onions slowly softens them and releases sweetness without browning, so they meld into the gravy.
-
Pour in 300 ml beef gravy and bring to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens and coats the mince. Taste and adjust with the remaining 0.25 tsp salt if needed.
~10 min
Simmering gently reduces the gravy so it thickens and clings to the mince instead of staying watery.
Simmering Keep the gravy at a gentle bubble, not a rolling boil, and stir occasionally so it reduces evenly without catching. It is ready when it coats the mince.
-
Transfer the beef mixture to a baking dish. Spoon the mashed potatoes evenly over the top and spread to cover. Scatter the grated cheddar over the potatoes.
~5 min
-
Bake for 20 to 25 minutes until the top is golden and the edges are bubbling. Let stand for 5 minutes before serving.
~30 min
Baking browns the potato and cheddar while the filling bubbles, and standing lets the layers set for clean portions.
For a golden, slightly crisp top, run the dish under the grill for the final 3 to 4 minutes after baking, keeping a close eye so the cheddar does not burn.