Cottage pie


  1. 2 onions
  2. 1 big carrot
  3. 2 cloves garlic minced
  4. 50 g sliced peppers
  5. 70 g peas
  6. 250 g minced beef
  7. 2 tins chopped tomatoes
  8. 1 sachet shepherds pie mix
  9. 5 big cubed potatoes
  10. 50 ml milk
  11. 50 g butter/spread
  12. to taste Salt and pepper
  13. Handful grated cheese


  1. In a deep frying pan/wok, fry your chopped onions and the garlic till the onions turn brown. Add the mince and brown. Add your tomatoes, chopped carrot, peas and sliced peppers and bring to a boil. Add the shepherd’s pie sachet to the mix (you could make your own, I do most times just wanted to use up the packet mix) and bring to a boil.

  2. To make the mash peel and cube your potatoes and bring them to a boil in a pan. When soft drain and mash with butter milk salt and pepper to taste.

  3. When the mixture is reduced enough but not too dry as it goes in the oven, place in a oven proof dish, cover with the mash (you can spoon the mash on top as I did or use a piping bag) and grated cheese and bake at 180c for 30-40 minutes or until golden brown. Serve with green vegetables like broccoli and top with gravy.

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