Cottage Pie

Prep Time: 15min, Cooking Time: 1Hr,   Serves: 6- 8

You Will Need:

For Mince
  • 1kg Beef Mince
  • 2 Large Carrots
  • 2 Sticks Celery, finely chopped
  • 1 Large Onion, finely chopped
  • 1/2 Green Pepper, finely chopped
  • 1 Cup Frozen Peas (250ml)
  • 4 Cloves Garlic, crushed
  • 250ml Beef Stock ( Dissolve 1 Knorrox Cube in 250ml boiling water)
  • 400g/ 1 Can Chopped tomatoes with its juice
  • 1 Tbsp Tomato Paste
  • 2 Tbsp chopped fresh Thyme (including stems)
  • 2 Tbsp chopped fresh Parsley
  • 2 Tbsp Spice for Mince
  • Salt & Pepper to taste
  • Olive oil for sautéing
For Mash
  • About 8 Large Potatoes
  • 200ml Fresh Milk
  • 1 Cup Cheddar Cheese, Grated
  • 1/2 tsp Dried Parsley
  • 2 Tbsp Butter


  • In a heavy pot sauté onions and green pepper until soft, add celery and carrots and cook for for about 2-3minutes. Add spice for mince and stir.
  • Add mince and cook for another 5minutes, season with salt & pepper
  • Add tomato paste, canned tomatoes, parsley, thyme and beef stock and let this simmer on low heat for 30min.
  • Add peas and cook for another 30min. Taste the sauce and add more salt & pepper if needed.

Mash Potatoes

  • Boil the potatoes in water until soft, drain excess water if needed.
  • Add milk, parsley , butter, half the cheese, salt & pepper  – mash it all together.

To Assemble

  • Using an oven proof casserole dish, lightly coat it with butter and spoon the beef sauce into the casserole dish then top it with mash,
  • Add the remaining cheese on top and bake in a preheated oven at 180 degrees Celsius for about 20-30min, until the mixture begins to bubble and the top is brownish.

Serve with Green Salad