Name: Cottage Pie recipe
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 6
Ingredients: 2 tbs oil; 1 onion chopped medium; 1 garlic clove crushed; 2 celery sticks chopped; 1 carrot diced; 750 g beef mince; 250 g mushrooms sliced; 270 g canned corn; 1/3 cup tomato paste; 1 tbs Worcestershire sauce; 3 tbs parsley chopped; 1/2 tsp thyme; 2 tbs dry sherry; 2 tbs cornflour; 375.00 ml beef stock (liquid); 4 potatoes chopped large; 350 g pumpkin chopped; 30 g butter; 1 egg lightly beaten

by Pamella Last updated on 04/14/2025

This tasty dish is a family favourite.

- Pamella

Ingredients

2 tbs oil
1 onion chopped medium
1 garlic clove crushed
2 celery sticks chopped
1 carrot diced
750 g beef mince
250 g mushrooms sliced
270 g canned corn
1/3 cup tomato paste
1 tbs Worcestershire sauce
3 tbs parsley chopped
1/2 tsp thyme
2 tbs dry sherry
2 tbs cornflour
1 1/2 cups beef stock (liquid)

Topping

4 potatoes chopped large
350 g pumpkin chopped
30 g butter
1 egg lightly beaten

Method

Step 1

Heat oil in large, heavy-based pan.
Step 2

Add onion, garlic, carrot and celery, stirring until onion is soft.
Step 3

Add mince. Cook over high heat for 5 minutes or until well browned.
Step 4

Break up any lumps of mince as it cooks.
Step 5

Add the mushrooms, thyme, tomato paste, Worcestershire sauce, parsley and sherry, stirring until combined.
Step 6

Combine cornflour with stock until smooth.
Step 7

Add to pan, stir over medium heat for 3 minutes or until the mixture boils.
Step 8

Reduce heat to a simmer.
Step 9

Cook, covered for 25 minutes, stirring occasionally.
Step 10

Spoon mixture into a 2 litre oven-proof dish or a 23 cm pie plate.
Step 11

Spread with topping and bake for 45 minutes or until brown.
Step 12

Topping: Cook potato and pumpkin in boiling water for 10 minutes or until tender. Drain.
Step 13

Add butter and egg and mash until smooth.