Beef Cottage Pie
A hearty beef mince filling with vegetables, topped with fluffy mashed potato and cheese, then baked until hot and golden.
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Ingredients
Beef Filling
- 500 g beef mince
- 1 onion diced
- ½ cup frozen mixed vegetables
- 1 Tbsp plain flour
- 1 beef stock cube
- 1 Tbsp tomato sauce
- 1 tsp garlic minced
- ¾ cup water
- 1 tsp salt
- 1-2 Tbsp oil
Mashed Potato Topping
- 500 g potatoes peeled and chopped
- 2 Tbsp butter
- ¼ cup milk or as needed
- salt to taste
- ½ cup grated cheese
Instructions
- Place the potatoes in a saucepan of salted water and boil until tender. Drain, add the butter and milk, then mash until smooth. Season with salt and set aside.
- Heat the oil in a frying pan over medium-high heat. Add the beef mince and cook, breaking it up as it browns.
- Add the onion and garlic and cook for another 2–3 minutes, or until softened.
- Stir through the flour and cook for 1 minute.
- Crumble in the beef stock cube, then add the water, salt and tomato sauce. Stir well and simmer for 5–7 minutes, or until the mixture has thickened.
- Add the frozen mixed vegetables and cook for another 2–3 minutes.
- Spoon the beef mixture into an ovenproof dish and spread evenly. Spoon the mashed potato over the top and gently spread it to cover the mince. Sprinkle with the grated cheese.
- Bake at 180°C for 20–25 minutes, or until heated through and golden on top.
Notes
Notes
- Make sure the mince filling has thickened before assembling.
- Leftover mashed potato works perfectly for the topping.
- Add extra vegetables to make the filling go further.
Variations
- Add Worcestershire sauce for extra flavour.
- Swap some of the potato for kūmara.
- Add carrots, mushrooms or other vegetables you have on hand.
Storage
- Refrigerate for up to 3 days.
- Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Servings: 4 Servings