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Cottage Pie

Cottage Pie

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Repeat the feast with Hellmann’s by using leftover meat, gravy & mashed potato to make a classic Cottage pie.

Feeds
6People
Preparation time
60Min.
Difficulty
easy

Ingredients

Meat Filling
2 cups leftover roast lamb
1 cup leftover cooked vegetables (eg. onions, carrots, leeks, parsnips, peas, etc.)
1 tbsp butter
200 ml leftover gravy
30 ml Hellmann's Creamy Mayonnaise
Robertsons Salt and Pepper (to season)
Potato Topping
2 tbsp butter
2 cups leftover mashed potatoes
100 ml Hellmann's Creamy Mayonnaise
Robertsons Salt and Pepper (to season)
100 g cheddar cheese

Preparation method

Meat Filling:
Chop or shred the meat leftovers into approximately 2cm pieces. Cut the vegetables into rough cubes.
Put a pot on the stove over a medium heat. Add the butter. Once melted and hot, add the meat and vegetables. Sauté for 5 minutes, then add the gravy. Turn the heat down to low, and allow it to simmer for until the gravy has thickened.
Stir in the Hellmann’s Creamy Mayonnaise and season to taste with salt and pepper.
Potato Topping:
Put a pot on the stove over a low-medium heat. Add the butter.
Once the butter has melted, add the mashed potatoes. Cook slowly, stirring occasionally, just until warmed through. Remove from the heat and add the Hellmann’s Creamy Mayonnaise. Season to taste with salt and pepper.
Cooking:
Preheat the oven to 200C at grill.
Place the meat into a casserole dish. Top with the potato mix and smooth it out.
Sprinkle over the cheese, and place it in the oven for 15-25 minutes, until the top is golden.

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