A classic cottage pie with a savoury beef filling topped with creamy mashed potatoes and served with a side of sautéed vegetables.
Ingredients
Meat Filling
- 2cupsbeef mince
- 1piecesmall onion, finely chopped
- 1clovegarlic, minced
- 1/2cupsmall carrot cubes
- 1tspdried mixed herbs
- 1 1/2cupswater
- 2tbspOh So Gravy powder
- 2tbspvegetable oil
- salt & pepper to taste
Mashed Potato Topping
- 3piecemedium potatoes, peeled and cubed
- 2tbspbutter
- 1/4cupmilk
- 1/2tspground nutmeg
- 1cupgrated cheddar cheese
- salt & pepper to taste
Sautéed Vegetables (Side Dish)
- 1piecesmall red pepper, chunks
- 1piecesmall yellow pepper, chunks
- 1cupbaby marrows, diagonally sliced
- 1/2cupcarrot slices, lightly steamed
- 1tbspvegetable oil
- salt & pepper to taste
Nutrition (per serving)
Calories
615.0kcal (30.75%)
Protein
36.8g (73.5%)
Carbs
54.5g (19.82%)
Sugars
5.0g (10%)
Healthy Fat
22.5g
Unhealthy Fat
11.3g
% Daily Value based on a 2000 calorie diet
How to make Cottage Pie & Sautéed Vegetables
Prepare the Meat Filling
Heat a pan over medium heat and add vegetable oil.
Sauté the onion and carrot cubes until golden brown, then add the beef mince and cook until browned.
Add the garlic, dried herbs, salt, and pepper.
In a small bowl, mix Oh So Gravy powder with water until smooth, then pour into the pan.
Simmer until the sauce has reduced and is coating the meat.
Transfer the filling to a baking dish.
Prepare the Mashed Potatoes
Boil potatoes in water until soft.
Drain and mash with butter and milk until smooth.
Add the nutmeg, salt, and pepper, and mix well.
Spread the mashed potatoes over the beef filling and smooth it out.
Sprinkle grated cheddar cheese on top.
Bake the Cottage Pie
Preheat oven to 180°C.
Bake for 20 minutes until golden brown on top.
Sauté the Vegetables
Heat vegetable oil in a pan over high heat.
Add red pepper and yellow pepper, then remove.
Repeat the process for the baby marrows and carrot slices.
All the vegetables should be a bit crunchy but with color.
Add all vegetables together in the pan and mix well.
Season with salt and black pepper and sauté together for another minute.
Serve
Dish up the cottage pie with the sautéed vegetables on the side. Enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
615.0kcal (30.75%)
Protein
36.8g (73.5%)
Carbs
54.5g (19.82%)
Sugars
5.0g (10%)
Healthy Fat
22.5g
Unhealthy Fat
11.3g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For a creamier mashed potato topping, add more milk as needed.
Ensure the vegetables are not overcooked to maintain their crunchiness.
FAQS
How can I make a vegetarian version of cottage pie?
To create a vegetarian cottage pie, substitute the beef mince with lentils or a mix of your favorite vegetables like mushrooms, zucchini, and bell peppers. You can also use plant-based meat alternatives available in stores. Ensure to season well with herbs and spices to enhance the flavor.
What are some good side dishes to serve with cottage pie?
Cottage pie pairs wonderfully with sautéed vegetables like bell peppers, baby marrows, and carrots, as mentioned in the recipe. You can also serve it with a fresh green salad or steamed broccoli for a balanced meal.
How do I store leftover cottage pie and sautéed vegetables?
To store leftover cottage pie, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. The sautéed vegetables can be stored in a separate container in the fridge for up to 2 days. Reheat both in the oven or microwave before serving.
Can I use different types of cheese for the cottage pie topping?
Absolutely! While the recipe calls for cheddar cheese, you can experiment with other cheeses like mozzarella for a milder taste or a sharp cheese like Gruyère for added flavor. Just ensure that the cheese melts well for a delicious topping.
What can I substitute for Oh So Gravy powder in the cottage pie recipe?
If you don't have Oh So Gravy powder, you can make a homemade gravy using beef or vegetable broth thickened with cornstarch or flour. Simply mix the broth with your thickening agent and season with herbs to achieve a similar flavor and consistency.
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Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking. I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...
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