Festive Cottage Pie

Festive Cottage Pie

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Always popular, this cottage pie is made using mince, herbs and vegetables.

  • Recipe serves4-6
  • Preparation time10 minutes
  • Cooking time60 minutes


  • 15 Millilitre oil
  • 600 Gram Beef mince
  • 1 Onion, diced
  • 3 Carrots, diced
  • 30 Millilitre Flour
  • 15 Millilitre Dried mixed herbs
  • 30 Millilitre chopped fresh parsley
  • 375 Millilitre Beef stock
  • 15 Millilitre Tomato paste
  • 1 Pinch Salt and pepper to taste
  • 8 Medium potatoes, peeled and diced
  • 60 Millilitre Stork Margarine
  • 1 KNORR Bacon and Onion Flavour Potato Bake
  • 375 Millilitre Milk
  • 125 Millilitre grated Cheddar cheese


  • Preheat the oven to 200°C.
  • To make the meat filling:
  • Heat oil in a large frying pan and add the beef mince.
  • Fry for 1 min and add onion and carrots and continue to fry until the mince is cooked.
  • Mix in flour, mixed herbs and parsley.
  • Mix the stock and tomato paste in a jug and add to the mince mixture.
  • Season with salt and pepper and simmer for 15 min, stirring occasionally until most of the liquid has been absorbed.
  • Spoon the mixture into a 20 X 20 cm ovenproof dish.
  • To make the potato topping:
  • Place diced potatoes in a medium sized pot.
  • Cover with water and bring to the boil over high heat.
  • Boil for 20 min until the potatoes are cooked.
  • Drain.
  • Mash the potatoes until smooth and then add the margarine.
  • Mix the sachet contents with a little milk to make a smooth paste and stir in the remaining milk.
  • Add to the mashed potato and continue mashing until well combined.
  • Spread the potatoes over the mince mixture and sprinkle with cheese.
  • Bake in a preheated oven for 25 min until the top is browned and the cheese is bubbling.