Cottage Pie

Our cottage pie has it all, meat and vegetables, lovely mashed potato and freezes well for those days you simply do not want to cook. We make a large batch and separate it into 2 or 3 casserole dishes. One to eat now and some for later.

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Serves at least 8 to 12.

Mashed potato

  • 2 kilos of potatoes
  • enough milk and butter to mash potatoes to desired taste

Mince mixture

  • 3 tablespoons oil
  • 1 kilo mince steak
  • 2 onions, diced
  • 4 carrots, grated
  • 1 zucchini, grated
  • frozen peas, corn, beans – approx 2 cups all together
  • tin tomatoes

Sauce mixture

  • 1 cup tomato sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon worcestershire sauce
  • 2 tablespoon bbq sauce
  • 1 heaped teaspoon Continental beef stock powder
  • salt and pepper
  • 1 teaspoon dried parsley or some fresh parsley

Cheese topping

  • 1 1/2 cups of grated cheese
  • 1/2 cup of grated parmesan cheese


  1. Boil the potatoes in water with 1 teaspoon of salt for about 15 minutes until soft then mash with butter and milk and set aside to top the mince dish.
  2. Sauté the onions, carrots and zucchini for a few minutes then add the mince, break it up so it is nice and fine and cook until brown approx 10 to 15 minutes.
  3. Add the tin tomatoes and frozen vegetables.
  4. In a jug add all the Sauce mixture ingredients and mix together then add to the mince and vegetables and cook for approx 10 more minutes. If mixture looks like it needs a bit more moisture you can add 1/2 cup of water.
  5. Separate your meat mixture into casserole dishes – we used 2 or 3 so we can freeze some for during the working week.
  6. Top with the mashed potatoes and gently spread it out, a fork is useful to do this.
  7. Sprinkle cheese topping over the top.
  8. Cook in oven on 180 C for about 30 minutes until golden brown. Freeze any leftover casserole containers for no time to cook days.

Ready to eat

Cottage Pie

Cottage Pie

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