• 2 kg potatoes
  • 1 tbsp olive oil, plus extra for dressing
  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and finely chopped
  • 350 g pack lean steak mince (freeze the rest)
  • 1 tsp mustard
  • 400 g carton basics chopped tomatoes
  • 1 tsp dried mixed herbs
  • 1 knob butter
  • 3 tbsp whole milk
  • 500 g carrots, washed, peeled and sliced
  • black pepper, to season


  1. 1

    Bring a large saucepan of water to the boil. Peel the potatoes, then add to the pan and simmer until tender.

  2. 2

    Meanwhile, heat the olive oil in a pan and fry the onion and garlic until soft. Add the mince and cook until browned.

  3. 3

    Add the mustard, chopped tomatoes and the herbs, then simmer for 15 minutes.

  4. 4

    Preheat the oven to 180°C, fan 160°C, gas 4. Mash the potatoes with the butter and a little milk to create a smooth mash.

  5. 5

    Place the beef mixture in an ovenproof dish, then top with the mashed potato, covering the beef evenly. Bake for 25 minutes.

  6. 6

    Meanwhile, steam or boil the carrots until tender. Season and serve with the cottage pie.

Nutritional Details

Each serving provides
  • Energy 3509kj 838kcal 42%
  • Fat 34.8g 50%
  • Saturates 17.3g 87%
  • Sugars 16.7g 19%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 456kj/109kcal

Each serving provides

12.1g carbohydrate 0.8g fibre 4.5g protein

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