Grannys Cottage Pie with Peas and Carrots

Grannys Cottage Pie with Peas and Carrots

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Traditional Cottage Pie, just like Granny used to make. Bulk up your cottage pie with carrots and-peas for an easy-on-the-pocket dinner!

  • Recipe serves4-6
  • Preparation time20 minutes
  • Cooking time75 minutes


  • 1 kg potatoes, peeled and cut into quarters
  • 250 ml Water
  • 2 Carrots, peeled and diced
  • 5 ml Robertsons Mixed Herbs
  • 15 ml Worcestershire sauce
  • 30 ml Tomato paste
  • 1 KNORR Beef Stock Pot
  • 30 ml Cake flour
  • 1 Onion, finely diced
  • 60 g Cheddar cheese, grated
  • 15 ml Cooking oil
  • 400 g Beef mince
  • 45 ml Milk
  • Knob of margarine
  • 250 g Frozen peas


  • Preheat oven to 180°C.
  • Boil potatoes until soft in salted water.
  • Drain and mash with milk and margarine until smooth then set aside.
  • Heat oil in a pot and gently fry the onion until soft.
  • Add the beef mince and fry until well browned, stirring to break up the mince.
  • Once the mince is browned stir in the cake flour, KNORR Beef Stock Pot, tomato paste, Worcestershire sauce and Robertsons Mixed Herbs and allow to cook for 2 minutes.
  • Add the carrots and water and allow to simmer covered for 20 minutes.
  • Add the frozen peas and allow to simmer for a further 5 minutes.
  • Spoon the mince into an ovenproof casserole dish, top with mashed potato then sprinkle with grated cheddar cheese.
  • Bake in a preheated oven for 25-30 minutes until golden brown on top.