Vegetable Packed Topside Pie
Looking for a new cottage pie recipe? You'll love our recipe for this Vegetable Packed Topside Pie, full of tasty mince and topped with creamy mashed potatoes. Mix up the recipe by swapping out the beef stock for beer.
Recipe Tip For the remainder of the topside, add chipotle sauce and beans for tacos, use in sliders with your favourite fillings or bao buns with some crispy winter slaw. You could replace a casserole dish with a slow cooker for step 2. (4/5h)
Ingredients
- 500 grams beef topside
- 1 onion, chopped roughly
- 2 carrots, chopped roughly
- 1 cup beef stock
- 2 tablespoons worcestershire sauce
- 2 teaspoons brown sugar
- 2 tablespoons butter
- 1/4 cup flour
- 1 cup frozen peas
Mashed potatoes
- 4 medium potatoes
- 1/4 cup milk
- 1 tablespoons butter
- 500 grams beef topside
- 1 onion, chopped roughly
- 2 carrots, chopped roughly
- 1 cup beef stock
- 2 tablespoons worcestershire sauce
- 2 teaspoons brown sugar
- 2 tablespoons butter
- 1/4 cup flour
- 1 cup frozen peas
Mashed potatoes
- 4 medium potatoes
- 1/4 cup milk
- 1 tablespoons butter
- Step 1 of 6Preheat the oven to 150°C (130°C fan-forced).
- Step 2 of 6Into a casserole dish, place the topside, onion, carrots, beef stock, Worcestershire and sugar. Place into the oven for 2 hours or until tender and shred with a fork. Shred the meat into the juices.
- Step 3 of 6In a pot, melt the butter. Add the flour and cook for 2 minutes. Slowly add 2 cups of the liquid from the casserole dish to make the sauce. Add in the vegetables and roughly half of the meat. Season with salt and pepper. Spoon into the casserole dish and sprinkle in the peas.
- Step 4 of 6For the mash, boil the potatoes in salted water until soft. Drain and mash with the milk and butter. Dollop and spread evenly on top of the pie.
- Step 5 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 6 of 6Place the casserole dish into the oven for 15 minutes to heat through.
Method
- Step 1 of 6Preheat the oven to 150°C (130°C fan-forced).
- Step 2 of 6Into a casserole dish, place the topside, onion, carrots, beef stock, Worcestershire and sugar. Place into the oven for 2 hours or until tender and shred with a fork. Shred the meat into the juices.
- Step 3 of 6In a pot, melt the butter. Add the flour and cook for 2 minutes. Slowly add 2 cups of the liquid from the casserole dish to make the sauce. Add in the vegetables and roughly half of the meat. Season with salt and pepper. Spoon into the casserole dish and sprinkle in the peas.
- Step 4 of 6For the mash, boil the potatoes in salted water until soft. Drain and mash with the milk and butter. Dollop and spread evenly on top of the pie.
- Step 5 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 6 of 6Place the casserole dish into the oven for 15 minutes to heat through.
Nutrition per serving
1880 Kilojoules
Protein35 grams
Fat16 grams
Carbs38 grams
Sugars12 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat the oven to 150°C (130°C fan-forced).
- Step 2 of 6Into a casserole dish, place the topside, onion, carrots, beef stock, Worcestershire and sugar. Place into the oven for 2 hours or until tender and shred with a fork. Shred the meat into the juices.
- Step 3 of 6In a pot, melt the butter. Add the flour and cook for 2 minutes. Slowly add 2 cups of the liquid from the casserole dish to make the sauce. Add in the vegetables and roughly half of the meat. Season with salt and pepper. Spoon into the casserole dish and sprinkle in the peas.
- Step 4 of 6For the mash, boil the potatoes in salted water until soft. Drain and mash with the milk and butter. Dollop and spread evenly on top of the pie.
- Step 5 of 6Preheat the oven to 180°C (160°C fan-forced).
- Step 6 of 6Place the casserole dish into the oven for 15 minutes to heat through.