Cottage Pie with Cheesy Topping
Warming, hearty and guaranteed to become a family favourite. Our classic Cottage Pie with super cheesy potato topping is a great way to showcase 100% Kiwi beef.
Ingredients
- 1 tablespoons oil
- 1 onion, diced
- 2 cloves garlic, diced
- 400 grams beef mince
- 1 teaspoons dried mixed herbs
- 1 teaspoons ground paprika
- 400 grams canned diced tomatoes
- 1 carrot, chopped in small pieces
- 1 cup frozen peas, thawed
- 500 grams potatoes, peeled
- 2 tablespoons butter
- 1/4 cup milk
- 1 cup cheese, grated
- 1/4 cup parsley, chopped
- 1 tablespoons oil
- 1 onion, diced
- 2 cloves garlic, diced
- 400 grams beef mince
- 1 teaspoons dried mixed herbs
- 1 teaspoons ground paprika
- 400 grams canned diced tomatoes
- 1 carrot, chopped in small pieces
- 1 cup frozen peas, thawed
- 500 grams potatoes, peeled
- 2 tablespoons butter
- 1/4 cup milk
- 1 cup cheese, grated
- 1/4 cup parsley, chopped
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Place a large frying pan onto a medium-high heat and add the oil. Add onion and garlic and cook for about 5 minutes until soft and translucent.
- Step 3 of 6Add the beef mince, mixed herbs and paprika cooking until the mince is browned. Season with salt and pepper, and add the canned tomatoes, carrots and bring to a simmer for 10 minutes.
- Step 4 of 6Meanwhile, place the potatoes into a saucepan of salted boiling water and cook for 15 minutes, or until tender. Drain thoroughly, then add the butter and milk. Mash together until smooth but still with a little bit of texture. Season with salt and pepper to taste.
- Step 5 of 6Spoon the mince into an ovenproof dish, and evenly spread the potatoes on top, sprinkle with cheese and bake for 25 minutes in the oven until golden and bubbling.
- Step 6 of 6Sprinkle with fresh chopped parsley to serve.
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Place a large frying pan onto a medium-high heat and add the oil. Add onion and garlic and cook for about 5 minutes until soft and translucent.
- Step 3 of 6Add the beef mince, mixed herbs and paprika cooking until the mince is browned. Season with salt and pepper, and add the canned tomatoes, carrots and bring to a simmer for 10 minutes.
- Step 4 of 6Meanwhile, place the potatoes into a saucepan of salted boiling water and cook for 15 minutes, or until tender. Drain thoroughly, then add the butter and milk. Mash together until smooth but still with a little bit of texture. Season with salt and pepper to taste.
- Step 5 of 6Spoon the mince into an ovenproof dish, and evenly spread the potatoes on top, sprinkle with cheese and bake for 25 minutes in the oven until golden and bubbling.
- Step 6 of 6Sprinkle with fresh chopped parsley to serve.
Method
- Step 1 of 6Preheat the oven to 200°C (180°C fan-forced).
- Step 2 of 6Place a large frying pan onto a medium-high heat and add the oil. Add onion and garlic and cook for about 5 minutes until soft and translucent.
- Step 3 of 6Add the beef mince, mixed herbs and paprika cooking until the mince is browned. Season with salt and pepper, and add the canned tomatoes, carrots and bring to a simmer for 10 minutes.
- Step 4 of 6Meanwhile, place the potatoes into a saucepan of salted boiling water and cook for 15 minutes, or until tender. Drain thoroughly, then add the butter and milk. Mash together until smooth but still with a little bit of texture. Season with salt and pepper to taste.
- Step 5 of 6Spoon the mince into an ovenproof dish, and evenly spread the potatoes on top, sprinkle with cheese and bake for 25 minutes in the oven until golden and bubbling.
- Step 6 of 6Sprinkle with fresh chopped parsley to serve.