Family friendly cottage pie

Delicious cottage pie with tomatoes and thyme

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Serves

6

Prep Time

35 mins

Cook Time

25 mins

This cottage pie recipe is made with Kiwi families in mind. It's perfect for cook once eat twice - cook in two small oven proof dishes and freeze one for another day. Budget-friendly and delicious - it’s guaranteed to please!

This recipe utilises vegetables like carrots, onions and potatoes that are more affordable year round.

This cottage pie recipe is made with Kiwi families in mind. It's perfect for cook once eat twice - cook in two small oven proof dishes and freeze one for another day. Budget-friendly and delicious - it’s guaranteed to please! This recipe utilises vegetables like carrots, onions and potatoes that are more affordable year round.

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Beef + Lamb New Zealand
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Ingredients

  • 500g Quality Mark beef mince

  • 1 Tbsp olive oil

  • 1 onion

    finely chopped
  • 1 large carrots

    finely chopped
  • 1 x 400g can chopped tomatoes

  • 1 x 400g can brown lentils

    drained and rinsed
  • 2 tsp beef stock

  • 2 cups water

  • 1 Tbsp Worcestershire saucei

  • 1 tsp dried thyme

  • 1 Tbsp parsleyi

    chopped
  • 6 medium-large Agria potatoes

  • 1/2 - 1 cup cheese

    grated

Method

To Make Mince
1

Pre-heat the oven to 190°C.

2

Heat a tablespoon of oil in a fry pan over a medium-high heat.

3

Add the onion and fry till golden.

4

Add the mince and brown, stirring with a wooden spoon to break up the mince as it browns.

5

Reduce heat to low, and add the finely chopped carrot.

6

Cook for a further 3-4 minutes.

7

Add the tinned tomatoes, drained and rinsed lentils, stock, water (use water to rinse out the tomato tin) and Worcestershire sauce or Marmite.

8

Bring just to the boil, then reduce heat, partially cover and cook mince at a gentle simmer for 20 minutes, stirring occasionally.

9

Stir through the chopped herbs, taste, and season with salt and pepper as needed.

10

The mince should be thick but not dry.

To Make Topping
1

While mince is cooking, thickly slice the washed and scrubbed potatoes.

2

Put in pot and cover with cold water and ½ tsp of salt. Boil until just tender but not falling apart, about 5 minutes.

3

Drain and allow to cool a little so you can handle them.

To Assemble
1

Spoon mince into an ovenproof dish or two small oven dishes (one to be frozen for later) and top with the potato slices.

2

Sprinkle with the grated cheese and place in the oven to cook for 25 minutes or until hot and bubbling.

Nutrition Information per Serving (529g)

This nutritional analysis is based on 6 serves and using 1/2 cup edam cheese.

Energy
1477kJ (352 kcal)
Protein
31.0g
Total Fat
8.8g
Saturated Fat
3.6g
Carbohydrate
33.4g
Dietary Fibre
7.1g
Sodium
333mg
Iron
6.0mg
Zinc
5.3mg
Vitamin B12
1.0µg