Cottage Pie

There’s something timeless about a classic cottage pie — a dish that instantly evokes family dinners, cosy evenings, and the comforting aroma of a home-cooked meal. Our Avohaven Cottage Pie takes that familiar comfort and gives it a fresh twist, turning simple ingredients into a hearty, satisfying feast the whole family will love.

A Comforting Classic Reimagined

Picture a rich, savoury beef mince base, layered with soft, golden mashed potato, and finished with a lightly browned top that’s just begging to be broken into. With every bite, there’s a perfect balance of flavours — sweetness from the carrots, gentle warmth from the seasoning, and a touch of creaminess from the potato topping. Whether it’s a busy weeknight or a relaxed weekend dinner, this cottage pie is classic comfort on a plate.

Why Cottage Pie?

Cottage pie is more than just mince and potatoes. It’s a canvas for flavours and textures, easy to adapt to your pantry and your family’s taste. With the option to season traditionally with salt and pepper, or to add Avohaven’s Salt’n’Peppa, SPG+, Cajun , or mild Sunshine Curry spice, it’s a dish that’s versatile, and with endlessly flavour options. Once you try it, this cottage pie might just become a permanent feature in your dinner rotation.

Cottage Pie

Ingredients:

1 ½ tbsp olive oil

1 large onion, finely chopped

2 carrots, peeled and finely chopped

2 celery stalks, finely chopped

750g beef mince

½ cup (60g) plain flour

1 cup (250ml) red wine, optional

1 ½ cups (375ml) beef stock

2 tbsp Worcestershire sauce

3 tbsp tomato paste

2 dried bay leaves

¾ cup (120g) frozen peas

Salt and pepper, or Avohaven Salt’n’Peppa, to taste

Optional flavour twists: SPG+, Cajun spice, or Sunshine Curry spice

For the Potato Top

6 or so large potatoes, peeled and chopped

50g butter

½ cup (120ml) milk

Salt and pepper, or Avohaven Salt’n’Peppa, to taste

Extra butter, for brushing

Instructions:

Preheat the oven to 200°C (fan bake 180°C).

Heat olive oil in a large frypan over medium heat. Add onion, carrot, and celery, cooking for 5 minutes or until the onion is soft and translucent. Stir occasionally.

Add the beef mince to the pan, breaking it up with a spoon. Cook until the mince begins to caramelise and is browned all over.

Sprinkle in the flour and stir to coat the mince and vegetables. Cook for a minute or so to remove the raw flour taste.

Pour in the red wine, if using, and bring to a boil. Allow it to reduce by half, about 3–5 minutes. Then stir in beef stock, Worcestershire sauce, tomato paste, and bay leaves. Bring back to the boil, cover, reduce heat, and simmer for 15 minutes, stirring occasionally until thickened.

Stir in frozen peas. Remove from heat and season with salt and pepper, or Avohaven Salt’n’Peppa. For an extra flavour kick, sprinkle in some SPG+, Cajun spice, or Sunshine Curry spice.

To make the mash for the top, place the potatoes in a saucepan, cover with cold water, and bring to the boil. Cook for about 15 minutes, or until tender. Drain well, return to the pan, and mash with butter until smooth. Stir in milk and season with salt and pepper or Avohaven Salt’n’Peppa.

Spoon the beef mixture into a 1.5–2 litre ovenproof dish. Spread the mashed potato evenly on top and lightly brush with melted butter.

Cook in the preheated oven for 20–30 minutes, or until the top is golden brown and the filling is bubbling at the edges.

Let it rest for a few minutes before serving. Pair with a simple green salad or steamed veggies for a complete Kiwi comfort meal.

The Last Word

This Cottage Pie is comfort on a plate, ready to warm up any evening. Classic or with a twist, you can stick with salt and pepper, or give it a lift with Avohaven Salt’n’Peppa, SPG+, Cajun spice, or Sunshine Curry.

Easy to make, full of flavour, and endlessly satisfying, this pie is set to become a weeknight hero in your kitchen.