2 tbsp | Oil |
1 kg | Beef Mince |
1 | Onion, diced |
3 | Stalks celery, thinly sliced |
2 | Carrots, diced |
4 | Cloves garlic, chopped |
2 tbsp | Flour |
4 tbsp | Worcestershire sauce |
2 cups | Beef stock |
2 | Bay leaves |
1 tsp | Dried thyme or oregano |
1 tbsp | Tomato paste |
1 kg | Potatoes, mashed |
3 tbsp | Butter |
½ tsp | Nutmeg |
Salt and white pepper, to taste |

Classic Cottage Pie
This hearty casserole epitomises comfort food.
1 | Preheat the oven to 180°C. |
2 | Heat the oil in a large pan. |
3 | Add the beef and cook until golden brown and liquid has evaporated. |
4 | Remove beef mince and set aside. |
5 | Add the vegetables and cook for a few minutes, then sprinkle with flour. |
6 | Re-add the beef mince. |
7 | Add the Worcestershire sauce, stock, herbs, and tomato paste. |
8 | Bring to the boil. |
9 | Cover and simmer. |
10 | Add butter and nutmeg to the mashed potatoes, and season to taste. |
11 | Place the meat mixture into an ovenproof dish. |
12 | Spread the mashed potato over the meat mixture. |
13 | Roughen up the surface a bit using a fork so that the tips go crispy in the oven. |
14 | Sprinkle over your preferred spices and fresh herbs. |
15 | Bake for 20 minutes or until golden brown and the meat sauce is bubbling. |
Pro-tip:
Grate baby marrow into the mince mix. This is a simple way to sneak in some extra veggies for picky eaters.