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Cottage Pie

Comfort food can be really good for you if you are fussy about good quality ingredients. This recipe serves 6 and freezes well.


1 onion - chopped 2 cloves fresh garlic - crushed 1 tsp mustard seeds 1 carrot - grated or chopped 1 stick celery with the leaves - chopped 1 TBSP cooking olive oil or coconut oil 1kg Free Range Mince 1 tin whole peeled tomato 1 tablespoon of Worcester sauce 1 cup mixed frozen peas and sweet corn Small bunch of parsley and coriander chopped finely One whole bay leaf 1 cup of beef stock 3 to 4 large sweet potatoes 1/4 cup butter Salt and freshly ground black pepper


Peel and chop the onion, celery and carrot finely.

Heat the oil & add the onion, carrot and celery and cook until the onion is clear.

Add salt, pepper and mustard seeds. When the mustard seeds pop, add the mince and garlic. Sauté using a wooden spoon to break up the mince so there are no chunks.

When the mince is thoroughly cooked stir through the tomato, Worcester sauce, peas, corn and herbs. Stir until thoroughly combined. Gradually add the stock and bring to a simmer for 10 to 15 minutes.

Add salt to taste.

Remove and discard the whole bay leaf and set mixture aside.

Peel the potatoes, chop into quarters and place in a pot with cold water just covering the potatoes.

Add a little salt to the water and bring to the boil.

Reduce the heat and simmer for 10 to 15 minutes or until the potatoes are tender.

When the potatoes are cooked, drain and place back on the heat for a few seconds to let any extra water evaporate. Mash the potatoes with butter, add salt to taste.

Preheat the oven to 180°C. Spoon the mince mixture into a pie dish, then spoon mashed potato over the mince. Sprinkle with a little grated parmesan cheese and bake for 20 to 30 minutes or until the potato is golden and the pie is heated through.


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