Cottage Pie
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Cottage Pie

(9 ratings - rate this recipe)
A great winter favourite with loads of nutritious ingredients, and better yet, they’re hidden from the kids!
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 1 hour  Cook: 1 hour
Serves 6 Serves 6
Low Fat Low Fat
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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  • 750g minced lean Quality Mark beef
  • 2 teaspoons oil
  • 1 onion, finely chopped
  • 1 carrot, peeled, diced
  • 1 large celery stalk, finely chopped
  • ¼ cup red wine
  • ¼ cup lite tomato sauce
  • 2 teaspoons Worcestershire sauce
  • Freshly ground pepper
  • 1 cup frozen mixed vegetables
  • 1 tablespoon butter, melted
  • 2 cups vegetables to serve (frozen beans, broccoli etc)

Potato mash

  • 1kg potatoes, peeled, chopped
  • ½ cup reduced fat milk, warmed


Preheat oven to 180ºC (160ºC fan). Heat the oil over a medium-high heat. Add onion, carrot and celery. Cook for 5 to 7 minutes or until tender, stirring often. Add mince and cook for a further 5 minutes or until mince is browned. Stir regularly to break up the mince.

Add wine and cook for a further 4 minutes or until the liquid evaporates. Reduce heat to medium-low. Add tomato and Worcestershire sauces and season with pepper to taste. Cover and simmer for 15 minutes. Remove from heat and add frozen mixed vegetables and stir.

Make potato mash. Place potatoes in a saucepan. Cover with cold water and bring to the boil over a high heat. Reduce heat to medium. Cook uncovered for 15 to 20 minutes or until tender. Shake pan over low heat for 2 minutes to dry potatoes. Add milk and mash until smooth.

Spoon mixture into a 6cm-deep (10 cup capacity) baking dish. Top with potato mash. Brush with melted butter. Bake for 20 to 25 minutes or until piping hot and the potato mash is golden.

As the cottage pie is finishing, cook the frozen vegetables. Serve.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 428g
Energy kJ (kcal) 1679 (401)
Protein (g) 35.0
Fat (g) 11.3
Saturated (g)
Carbohydrate (g) 35.3
Sugars (g)
Sodium (mg) 193
Iron (mg) 6.0
Zinc (mg) 6.2
Vitamin B12 (ug) 3.5
Vitamin D (ug) 0.80
Selenium (ug) 9.0

As a source of selenium, this dish plays a part in healthy hair and nails.

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Comments & Reviews

There are: 9 reviews, with an average rating of 3.3 out of 5
Posted by Tara 2018-06-21 17:50:00
Hi Chelsea, Yes this dish is freezer friendly :)

Posted by Beef + Lamb NZ 2018-06-13 11:34:15
Hi there

Is this dish freezer friendly?
Posted by Chelsea 2018-06-13 10:12:26
Hi Gemma,

You could use beef stock instead of red wine :)
Posted by Beef + Lamb NZ 2018-03-12 15:09:35
What can I used instead of red wine? Any suggestions please
Posted by Gemma 2018-03-12 15:07:14
Wow so yummy. And a breeze to make.
Posted by Natasha 2017-04-04 18:43:34
Thanks for your feedback Elise-Maree. We love to hear how versatile our recipes are :)
Posted by Beef + Lamb NZ 2016-12-01 11:50:24
You can also used mashed kumara instead of potato or a mix of potato and kumara. Also a mix of pumpkin and potato on top is yummy as well.
Posted by Elise-Maree 2016-11-30 14:43:04
Hi Emma, We have updated the recipe to say 'melted butter', it is also really delicious sprinkled with a little grated cheese before putting in the oven.

Happy cooking :)
Posted by Beef + Lamb NZ 2016-06-22 11:29:39
spread is butter or melted butter.
Posted by Emma 2016-06-22 11:23:25
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