The best cottage pie
High iron family favourite
6
Serves
1 hr 15 mins
Prep Time
30 mins
Cook Time
Recipe author
Kathy Paterson
The classic cottage pie is sure to satisfy all hungry mouths. The pie can be frozen and used within 3 months for an easy go-to meal.
Rate this recipe
Share
Ingredients
Beef
1kg Quality Mark beef mince
1 onion
finely chopped
2 carrots
grated
2 celery stalks
finely chopped
150ml red wine
400g chopped tomatoes
1 Tbsp tomato paste
250ml beef stock
2 Tbsp finely chopped parsley
2 tsp finely chopped fresh thyme
Topping
1.2kg floury potato
peeled and cut into chunks
200ml milk
25g butter
1 cup grated tasty cheddar cheese
i
1 tsp paprika
To serve
green peas
Method
To Make Filling
To Make Topping
To Assemble
To Serve
1
Preheat the oven to 190°C
2
Heat a dash of oil in a large heavy-based saucepan over a medium-high heat.
3
Add the beef mince and brown, stirring with a wooden spoon to break up the mince as it browns.
4
Remove and set aside.
5
Reduce the heat to low, add another dash of oil and cook the onion for at least 5 minutes until soft.
6
Increase heat and add carrot and celery and cook for a further 5 minutes.
7
Pour in the wine if using, and bring to the boil.
8
Return beef mince to the saucepan with tomatoes, tomato paste and stock.
9
Season as required.
10
Reduce heat, cover and cook mince mixture at a gentle simmer for 30 minutes, stirring occasionally until most of the liquid has evaporated.
11
Stir through the chopped herbs.
Nutrition Information per Serving (669g)
Packed with protein, this dish is perfect for contributing to muscle and bone health.
Energy
2494kJ (593 kcal)
Protein
53.8g
Total Fat
22.1g
Saturated Fat
12.1g
Carbs
41g
Dietary Fibre
g
Sodium
429mg
Iron
8.9mg
Zinc
9.1mg
Vitamin B12
4.9µg
