Cottage Pie


  • 1 tablespoon olive oil
  • 800g beef mince
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 3 tablespoons tomato paste
  • 2 cloves garlic, crushed
  • 2 cups beef stock
  • 2 tablespoons worcestershire sauce
  • 1 teaspoons dried oregano
  • 2 teaspoons cornflour
  • 1/2 cup frozen corn
  • 1/2 cup frozen peas
  • 800g potatoes , peeled and diced
  • 3 tablespoons milk
  • 100g tasty cheese


  1. Preheat the oven to 180C
  2. Heat oil in a large frying pan over medium-high heat
  3. Add the mince, onion and carrot, cook stirring for 5-10 minutes or until the meat has browned, use wooden spoon to break up the mince
  4. Add the tomato paste and garlic to mince, stir for 1 minute
  5. Pour in stock, worcestershire sauce and sprinkle over the oregano, mix well
  6. Bring to the boil then reduce heat and simmer for 15-20 minutes or until the liquid has reduced
  7. Cook the potatoes in a large saucepan of boiling water for 12-15 minutes or until tender
  8. In a small jug mix the corn flour with 1 tablespoon water
  9. Add the paste to mince mixture with peas and corn, stir until it has thickened slightly
  10. Spoon mince mixture into a rectangular casserole dish
  11. Mash potatoes and add in milk and salt and pepper to season
  12. Spoon large dollops of potato onto of mince mixture then spread evenly
  13. Sprinkle with cheese
  14. Bake in oven for 30-40 minutes or until golden