Cottage Pie

Cottage Pie is the ultimate comfort meal—hearty, wholesome, and full of flavour. It’s a go-to dinner on cooler nights and makes an equally satisfying lunch the next day. Don’t have time to peel and mash potatoes? No worries! Frozen mashed potato works just as well and saves you heaps of time. Simply heat it according to the packet instructions, fluff it up, then spread it over your savoury meat filling. Top with grated cheese and pop it under the grill until golden and bubbling.

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Cottage Pie

Ingredients:

For the filling

1 tbsp olive oil

1 brown onion, finely chopped

1 carrot, peeled and finely chopped

1 celery stalk, finely chopped

500g beef mince

1/4 cup (40g) plain flour

1/2 cup (125ml) red wine

1 cup (250ml) beef stock

2 tbsp Worcestershire sauce

2 tbsp tomato paste

2 dried bay leaves

1/2 cup (80g) frozen peas

Salt and pepper, to taste (or Avohaven Salt'n'Peppa for extra depth)

For the Potato top

4 medium agria potatoes (about 800g), peeled and chopped

50g butter

1/2 cup (125ml) warm milk

Grated cheese

Optional: Avohaven SPG+ or Salt’n’Peppa to season the mash

Instructions:

Heat the olive oil in a large frying pan over medium heat. Add the chopped onion, carrot, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables are soft and fragrant.

Add the beef mince and cook for another 5 minutes, breaking it up with a spoon as it browns. Once there’s no more pink showing, sprinkle over the flour and stir it through to coat the meat and vegetables.

Pour in the red wine and bring to a gentle boil. Let it bubble for a couple of minutes until reduced by about half. Stir in the beef stock, Worcestershire sauce, tomato paste, and bay leaves. Lower the heat and let the mixture simmer uncovered for 15 minutes, stirring now and then, until thickened. Add the peas and season to taste with salt, pepper, and a pinch of Avohaven Salt’n’Peppa if using. Remove from heat and discard bay leaves.

While the beef is simmering, place the chopped potatoes in a large pot and cover with cold water. Bring to the boil over high heat, then reduce to a simmer. Cook for 15 minutes or until the potatoes are tender when pierced with a fork. Drain well and return to the pot. Add butter and mash until smooth, then stir in the warm milk. Season with salt, pepper, and optionally a pinch of SPG+ or Salt’n’Peppa for added flavour.

Preheat your oven grill to high. Spoon the beef mixture into a 1.5L ovenproof baking dish. Spread the mashed potato over the top, and sprinkle with grated cheese.

Place the dish under the grill for 2–3 minutes or until the cheese has melted and golden brown. Keep a close eye on it to prevent burning.

Tips & Variations:

Make-ahead: Assemble the pie ahead of time and refrigerate until ready to grill and serve. Allow a little extra time under the grill if it’s coming straight from the fridge.

Oven-baked method: Instead of grilling, bake in a preheated 180°C (fan-forced) oven for 25–30 minutes until bubbling and golden on top.

Slow-cooked filling: For extra flavour, simmer the beef mixture on low for 1 hour. This allows the flavours to deepen beautifully—ideal for weekend cooking.

Add a twist: Swap out the red wine for dark beer for a more robust flavour, or add a teaspoon of fresh rosemary or thyme to the beef mixture.

Boost the flavour: Use Salt’n’Peppa as a well-rounded seasoning in both the filling and mash, or add SPG+ to the mash for a garlicky lift. Either will elevate your pie to gourmet comfort food status.