Lizzie’s Cottage Pie

This is a terrific winter dish.  There are no rules – just make your favourite savoury mince and top with thick creamy mashed potoates and you have a delicious plate of comfort food.

Coles Supermarkets make it even easier by selling a prepacked pre-chopped packet of onions, celery, carrots and leek which makes it very quick to throw this dish together with the minimum of effort…

Cottage Pie


1 tablespoon olive oil
1 leek sliced
1 large onion chopped
2 sticks celery chopped
2 carrots chopped
1 clove garlic crushed
1 kg premium minced beef
½ bottle of good quality tomato Passata
2 tablespoons tomato paste
2 tablespoons Worcestershire Sauce
2 beef stock cubes
2 tablespoons plain flour
salt & pepper to taste
4 large potatoes peeled and chopped into even pieces
1 tablespoon butter
2 tablespoons sour cream
½ cup grated cheese
Salt & pepper to taste
Grated nutmeg for top (optional)


Fry vegetables and garlic in the oil for 5 minutes or so until softened
Remove from pan and add the minced beef.
Fry over fairly high heat use a wooden spoon to break up the clumps
Tip the vegetables back in and add Passata, tomato paste and Worcestershire Sauce
Add beef stock cubes dissolved in about a cup of water
Sprinkle over the flour and stir until thickened
Simmer for an hour or so until the vegetables are tender and the sauce resembles a pie-filling like texture.  You can add more water if required if it gets too dry
Season with salt and pepper to taste adding more Worcestershire sauce if necessary.
Tip into a casserole dish and top with mashed potato
Bake in fan-forced oven at 180c for about 30 minutes or until the top is golden brown

 Mashed Potato
Cut potatoes into even sized chunks and boil in salted water until tender
Drain in a colander moving them around to dry off
Put back in the pot and mash with butter, sour cream and grated cheese
Season to taste
Spoon over the beef mince smoothing out to the edges evenly
Sprinkle with grated nutmeg if desired

Bon Appetit!


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