Cottage Pie — The Ultimate Comfort Food

Guide generated from: “Cottage Pie | The Ultimate Comfort Food” — Chef Jack Ovens (Adelaide) · 8 min 00 s · Steps timed from the video's own captions; quantities from Jack's written recipe in the video description. Tap any step to jump the video there; double-tap left/right halves to skip back/forward 5 seconds.

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🛒 Ingredients — ✓ from Jack's written recipe (feeds 6–8)

Mash: 1 kg potatoes, peeled & halved — Jack lists Kestrel, Russet or Yukon Gold; our spud note is at Step 2
Mash: 100 g unsalted butter (softened) + 150 ml full-fat milk (warmed) + 2 free-range egg yolks; 4 Tbsp (30 g) parmesan for the top — on camera Jack skips the cheese
Filling: 2 Tbsp olive oil + 1 kg beef mince (90% lean in the video)
Filling: 1 carrot, 1 brown onion and 1 large celery rib — all grated — plus 3 cloves garlic, grated (Jack grabs 4 on camera)
Filling: 3 g flat-leaf parsley + the leaves of 3 thyme sprigs, finely chopped; 3 g rosemary optional
Filling: 2 Tbsp (50 g) concentrated tomato paste + 2 Tbsp (30 ml) Worcestershire sauce
Filling: 1 cup (250 ml) red wine (or an extra cup of stock — Jack's alcohol-free swap) + 1 cup (250 ml) vegetable or chicken stock + 1 cup frozen peas + seasoning to taste
Gluten-free? There's no flour in this recipe — pick a GF-labelled Worcestershire and stock and the whole pie is gluten-free (just skip the sourdough side)

🥕 From your box & our makers

Hawkes Sabego Potatoes - washed (1kg) — our local grower's classic Aussie mashing spud, and one bag is the exact kilo the recipe needs
Onion - Brown, Carrots - Local - bag (1kg), Celery - Half, Garlic - Imported, Beans - Green - Premium hand-picked — all in the shop
Parsley - Continental (bunch), Thyme (bunch), Rosemary (bunch) — fresh herb bunches, all stocked this week
Free-range Eggs - Somerville Egg Farm (12 eggs) — for the yolks that make the crust
Our beef — grass-fed & finished on the Mornington Peninsula, sold as monthly pre-order packs: use the mince from your pack, or from your butcher
Truffet Emp - Asiago style cheese (140 g) — the local stand-in if you want the parmesan crust
Lievito sourdough (Peasant or White Sour batard) — from our baker, for mopping the plate

🧰 Equipment · ⏱ Timing

A big pot (potatoes), a small saucepan (milk & butter), a large high-rimmed pan or pot (filling), a box grater + fine grater, a potato ricer or masher, and a roughly 26–30 cm baking dish
Oven 180 °C. About 40 minutes of relaxed hands-on (the potatoes boil while the filling builds), a 20–25 minute bake, then a 10–15 minute rest — about 1¼ hours end to end
Feeds 6–8 — the family freeze-half win: bake it in two smaller dishes and freeze one, or freeze cooled leftover portions; it reheats brilliantly on a school night