A tasty meal that is quick and easy to prepare. The recipe is sufficient for 2 healthy servings. This one I normally serve with a mixed green salad.
This recipe has been adapted from the original which was published in the Cook and Enjoy – ISBN 978-0-7981-4919-8, (page 178 and 182) written by S.J.A. De Villiers.
Ingredients
Mince Sauce
- 2 medium onions, finely chopped
- 2 garlic cloves, crushed
- 1 green pepper, seeded and chopped
- 1 medium potato, peeled and diced
- 2 carrots. coarsely grated
- 1 tablespoon butter
- 500g lean beef mince
- 1 bay leaf
- 1/2 tablespoon dried mixed herbs
- salt and pepper to taste
- 1/2 teaspoon sugar
- 1 tin chopped tomatoes
Pie
- mash 4 to 6 potatoes and enough milk and olive oil to make a soft fluffy potato mixture
Method
Mince Sauce
Fry the onions, garlic and other vegetables in the hot butter until soft. Fry the mince in batches until done. Add the fried vegetables and remaining ingredients to the meat. Simmer for 30 to 40 minutes stirring occasionally. Season to taste.
Pie
Cover the bottom of a greased oven dish with 1/3 of the hot mashed potatoes. Spoon 1 cup of the mince sauce on top of the potatoes. Cover with the remaining mashed potatoes. Bake for 15 to 20 minutes or until heated through.
Happy eating!
Mmm….looks very delicious. My children like this. I have to cook again.
Thanks. I hope the recipe works well for you.
I love cottage pie but have just never been able to make it like any pictures I have seen. It never browns right and it always bubbles over. My sister in law, who is British, make a wonderful pie, she won’t share her recipe. I’m going to try this one, you haven’t steered me wrong yet.
I know just where you are coming from, it is definitely not an easy dish to prepare. Maybe someone else can give us both some pointers.
It should be easy, it looks easy, but there must be a trick to it. Maybe it’s the dish size or something? We have a Cajun restaurant in our neighborhood that used to have cottage pie on the menu, it wasn’t a cajun food, purely pub grub and wonderful. They took it off the menu years ago and I have been trying to recreate it ever since, with little luck. It tastes good it just doesn’t present well. I’m looking forward to other comments that might shed some light on what I am doing wrong.
Maybe it is just because we are both non-British and we are trying our hand at a dish that is traditionally very British.