Cottage PieA firm family favourite!

Cottage Pie

Cottage Pie is one of many families staple dishes to go to when you want a quick meal. The mince mixed with the potato is a winning combination. Even the pickiest of kids will be coming back for seconds!!

What’s the difference between a Cottage Pie and a Shepherd’s Pie you might ask?  Well the answer is in the name.  Shepherd’s Pie’s are traditionally made from lamb mince – Cottage Pie’s are made from beef mince!

Cottage Pie | Stay At Home Mum

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  • 500 grams Beef Mince
  • 1 tbsp Butter, Unsalted
  • 2 cups Beef Stock
  • 1 Medium-sized Onion chopped finely
  • 1 Large Carrot chopped finely
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Flour (Plain)
  • 1/3 cup Water
  • 1/2 tsp Herbs
  • 1/4 cup Tomato Paste
  • 1/4 cup Tomato Sauce

Potato Mash

  • 5 Potatoes cut in chunks
  • 1/4 cup Milk
  • 1 Carrot, Grated
  • 1 tbsp Butter, Unsalted


  1. Preheat oven to 200°C/180°C fan-forced.
  2. Oil a shallow 2.5-litre (10 cup) ovenproof dish.
  3. Make potato topping. To make potato topping boil, steam or microwave until tender. Drain. Mash with butter and milk until smooth.
  4. Meanwhile, heat butter in large saucepan; cook onion and carrot, stirring, until tender.
  5. Add mince and cook until browned then add mixed herbs; cook, stirring, 2 minutes.
  6. Stir in paste, sauces and stock, then blended flour and water; stir over heat until mixture boils and thickens.
  7. Pour mixture into dish.
  8. Drop heaped tablespoons of potato topping onto lamb mixture.
  9. Bake in oven about 20 minutes or until browned and heated through.


Recipe Hints and Tips:

  • Cottage Pie is suitable to freeze for up to 4 months.
  • For a crunchy topping, sprinkle some bread crumbs onto the potato mix before you put it into the oven. Use as much or as little as you like.

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