Cottage Pie


Meat base

·         500gms of Beef Mince

·         2 Onions

·         1 Carrot

·         4 cloves of Garlic

·         ½ Red Capsicums

·         1 Chili

·         1 Bay leave

·         1 Tablespoon of Fennel seeds

·         1 teaspoon dried Thyme leaves

·         2 cups of stock

·         1 Tablespoon Soy sauce

·         1 Tablespoon Worcestershire sauce

·         1 Tablespoon American mustard

·         1 Tablespoon of Ketchup



·         7 medium Potatoes

·         50 gm Butter

·         Cheese


·         Olive oil

·         Salt

·         Pepper 


How To:

Brown the mince in some oil, add in the diced onion, garlic, capsicum, carrot, fennel, chili and thyme.  Once cooked down add a slug of white wine

In a container mix the stock, Worcestershire sauce, soy sauce, mustard, ketchup

Once the wine has reduced down, add in the stock mixture with a bay leave, salt and pepper and let the mixture cook down to a nice gravy. You may want to add a small amount of corn flour and water to make sure your pie has that gooey texture


For the topping peel the potatoes and add to water. Bring to the boil. Once soft drain off the potatoes. Mash with butter, small amount of milk, salt and pepper


In a baking dish, put down the meat mix then spread with the mash and top with cheese. Bake until cheese is golden.