Comfort food at its best, especially when it comes to dinner! This cottage pie is delicious, easy, filled with vegetables and topped with creamy mashed potato.
Cottage pie is the original comfort food and always a favourite with my family! This cottage pie is also great to make ahead of time and freeze or to keep in the fridge for a few days, to then reheat (I just pop it back into the oven for 30 minutes) and have for a night you don’t feel like cooking.
Filled with lots of vegetables and staples from the pantry.
Cottage Pie
- Total Time: 1 hour
- Yield: 5 1x
Description
Comfort food at its best! This cottage pie is delicious, easy, filled with vegetables and topped with creamy mashed potato.
Ingredients
- 1 tablespoon olive oil
- 800g lean beef mince
- 1 onion, chopped
- 2 carrots, diced
- 3 tablespoons tomato paste
- 2 teaspoons garlic, minced
- 2 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried oregano
- 5 potatoes, peeled and diced
- 2 teaspoons cornflour
- 1 tablespoon water
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 3 tablespoons milk
- 25g unsalted butter, chopped
- 1/2 cup tasty cheese, grated
- Salt and pepper, to season
Instructions
- Preheat oven to 180°C, fan forced.
- In a large frying pan, heat oil over medium-high heat.
- Cook mince, onion and carrot for 5-10 minutes or until browned.
- Add the tomato paste and garlic to mince, stir through and continue cooking for 1 minute.
- Pour in beef stock, Worcestershire sauce and sprinkle over the oregano, mix well. Bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until the liquid has reduced.
- Meanwhile, bring a large saucepan of water to the boil. Add potatoes and cook for 15 minutes or until tender. Drain. Return the potatoes to the saucepan and cook over medium heat for 1 minute, stirring to evaporate any excess liquid. Remove from heat.
- In a jug add cornflour and water. Mix to form a paste.
- Add the paste, peas and corn to mince mixture, stir until it has thickened slightly.
- Spoon mince mixture into a 3L capacity baking dish.
- Mash potatoes. Add in milk and butter and season with salt and pepper.
- Spoon large dollops of potato on top of mince mixture then spread evenly with a fork.
- Sprinkle with cheese.
- Bake in oven for 30-40 minutes or until golden. Serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
KAT'S HEARTY DINNERS cookbook
The 50 simple, fuss-free and easy-to-follow dinner recipes range from pasta to oven bakes, and slow cookers to soups.
The easy to follow recipes with full colour photos. They aren’t fancy, but they are laced with love, and each one is intended to not just make a meal, but a memory too.
