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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!

Feeds
1Person
Preparation time
95Min.
Difficulty
easy

Ingredients

ungrouped
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

Preparation method

ungrouped
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.

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