Amelia Grace It sounds like an odd thing to do, putting cinnamon in a cottage pie, and I was sceptical the first time I tried it. But a small pinch of warm spice in a beef filling is an old trick, and it is the secret behind plenty of Greek and Middle Eastern meat dishes.
Nobody who eats this pie guesses it is there. They just say it tastes richer and a bit more special.
This is a variation on my classic cottage pie, which has a flour-thickened gravy filling. Here the filling is tomato-based, with red wine and a pinch of cinnamon and allspice.
It still has the same comforting mash on top, but it tastes quite different.
Why a Little Cinnamon Makes Beef Taste Richer
Cinnamon is usually thought of as a sweet spice, but in small amounts it works very differently in savoury food.
Warm spices like cinnamon and allspice contain sweet, aromatic compounds that sit underneath the savoury flavour of the beef and tomato.
They do not make the dish taste sweet or like pudding. Instead, they round out the acidity of the tomatoes and add a gentle warmth and depth in the background. The key is restraint: one teaspoon is plenty for a pie that serves six.
Ingredients for Delia Smith Cottage Pie with Cinnamon
Filling:
- 2 tbsp olive oil
- 500g beef mince
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 3 garlic cloves, crushed
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- 2 tbsp tomato purée
- 150ml red wine (or extra stock)
- 400g tin chopped tomatoes
- 250ml beef stock
- 1 tbsp Worcestershire sauce
- 2 bay leaves
- Salt and freshly ground black pepper
Mash Topping:
- 1kg floury potatoes (such as Maris Piper), peeled and cut into chunks
- 50g unsalted butter
- 75ml milk
- A pinch of freshly grated nutmeg
- 40g Parmesan or mature cheddar, grated
How to Make Delia Smith Cottage Pie with Cinnamon — Step by Step
Step 1 — Boil the Potatoes
Put the potatoes into a large pan of salted cold water. Bring to the boil and simmer for 15 to 20 minutes, until a knife slides in easily.
Step 2 — Brown the Mince
Heat half the oil in a large, heavy-based pan over high heat. Add the mince in an even layer and leave it for 2 to 3 minutes until a dark crust forms, then break it up and cook for another 5 minutes. Remove and set aside.
Step 3 — Soften the Vegetables
Add the remaining oil to the pan. Cook the onion and carrots over medium heat for 8 minutes, until soft. Add the garlic for 1 minute.
Step 4 — Cook the Spices
Stir in the cinnamon and allspice and cook for 30 seconds, until fragrant. Stir in the tomato purée and cook for 1 minute.
Step 5 — Add the Wine
Return the mince to the pan. Pour in the wine, scrape up any browned bits, and let it bubble for 3 minutes until reduced by half.
Step 6 — Simmer
Add the tomatoes, stock, Worcestershire sauce and bay leaves. Bring to a gentle simmer, partially cover and cook for 30 minutes, until thick and rich. Remove the bay leaves, season well, and leave to cool for 10 minutes.
Step 7 — Make the Mash
Drain the potatoes well and return them to the warm pan for 2 minutes to steam dry. Mash until smooth, then beat in the butter, milk and nutmeg. Season.
Step 8 — Assemble
Preheat your oven to 200°C (180°C fan / Gas 6). Spoon the filling into a 2-litre ovenproof dish. Spoon over the mash, spread it to the edges, and drag a fork across it to make ridges. Scatter with the cheese.
Step 9 — Bake
Bake for 25 to 30 minutes, until golden and bubbling at the edges. Rest for 5 minutes before serving.
My Top Tips for the Best Delia Smith Cottage Pie with Cinnamon
Measure the spice. A teaspoon of cinnamon is warm and subtle. Two teaspoons starts to taste like a sweet dish.
Use fresh ground spices. Cinnamon and allspice lose their aroma over time, so use a jar that has been opened within the last year.
Cook the spices in the fat. Thirty seconds in the hot pan wakes up their flavour in a way that stirring them into liquid never does.
Reduce the wine properly. Letting it bubble down for a few minutes removes the sharp edge and concentrates the flavour.
Simmer until thick. This filling has no flour, so it relies on a good simmer to thicken. It should be thick enough that a spoon leaves a trail.
Dry the potatoes. Steaming them dry in the pan makes the mash fluffier and stops it sinking into the filling.
Serving Suggestions
Serve with buttered greens, green beans or a crisp green salad dressed with lemon. A spoonful of cooling Greek yoghurt on the side goes very well with the warm spices.
How to Store Delia Smith Cottage Pie with Cinnamon
In the fridge: Store covered for up to 3 days. Reheat in a moderate oven until piping hot all the way through.
At room temperature: Not suitable. Cool and refrigerate promptly after cooking.
In the freezer: Freezes well, baked or unbaked, for up to 3 months. Defrost fully in the fridge before baking or reheating.
Delia Smith Cottage Pie with Cinnamon Recipe
Ingredients
Method
- Boil the potatoes for 15–20 minutes until tender.
- Brown the mince over high heat, then set aside.
- Soften the onion and carrots, then add the garlic.
- Stir in the cinnamon and allspice, then the tomato purée.
- Return the mince, add the wine and reduce by half.
- Add the tomatoes, stock, Worcestershire sauce and bay leaves. Simmer for 30 minutes until thick. Season and cool for 10 minutes.
- Drain and steam-dry the potatoes, then mash with butter, milk and nutmeg.
- Preheat oven to 200°C (180°C fan / Gas 6). Top the filling with mash, ridge with a fork and scatter with cheese.
- Bake for 25–30 minutes until golden and bubbling. Rest for 5 minutes.
Notes
Frequently Asked Questions About Delia Smith Cottage Pie with Cinnamon
Will it taste like a dessert?
No. In this quantity the cinnamon is just a warm background note. If you are nervous, start with ½ teaspoon and taste the filling before you assemble the pie.
Can I make it without wine?
Yes. Replace the wine with extra beef stock and add a teaspoon of red wine vinegar for a little acidity.
Can I use lamb mince?
Yes, and it is delicious, though technically that makes it a shepherd’s pie. Lamb pairs especially well with cinnamon.
Can I make it ahead?
Yes. Assemble it up to a day ahead, keep it covered in the fridge, and bake it from cold, adding about 10 minutes to the time.
