Cottage Pie

Whip up a delicious dinner with pantry staples. - by Barbara Northwood

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Mashed potato is available in the refrigerated vegetable section of major supermarkets. Beef mince can be replaced with lamb mince if preferred.

Ingredients

1 tblsp olive oil

1 onion, finely chopped

500g beef mince

2 tblsps tomato sauce

2 tblsps Worcestershire sauce

2 tblsps traditional gravy powder

1⁄2 cup boiling water

2 cups frozen carrot, peas and corn

Salt and pepper, to taste

2 x 350g tubs microwaveable mashed potato

1 cup grated Tasty cheese

Method

Oil an oven-proof dish (8-cup capacity).
Heat oil in a large, non-stick frying pan over a medium heat. Add the onion. Cook, stirring occasionally, until soft. Add beef. Cook, stirring to break up mince with a wooden spoon, for about 4 minutes, or until browned.
Stir in combined sauces. Stir in gravy powder blended with water. Bring to a boil. Boil for 1 minute. Stir in frozen vegies. Season. Transfer to the prepared dish and smooth the top.
Heat mashed potato according to directions on the tub. Transfer to a large bowl. Add half the cheese. Season and mix well. Dollop over the top of beef mixture, spreading to cover. Sprinkle with remaining cheese.
Cook in a moderate oven (180C) for about 25 minutes, or until top is golden. Serve.

Barbara Northwood

Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.