Cottage Pie

Give the dependable cottage pie an inspired lift with rich tomato flavours under a creamy cap of cheesy mashed potato.

Preparation Time:
15 minutes
Cooking Time:
30 - 35 minutes
Serves:
4-5

Ingredients

  • 500-600g lean lamb or beef mince
  • 1 onion, peeled and chopped
  • 3-4 Tbsp Wattie's Tomato Paste
  • 420g can Wattie’s Bean There Boston Baked Beans
  • 2 cups Watties Pick of The Crop Chuckwagon Corn Mix
  • 2 Tbsp freshly chopped parsley
  • 800g - 900g potatoes, peeled and cut into even sized pieces
  • 1/4 cup milk
  • 1/2 cup grated Edam cheese

Method

1. Quickly brown the mince in a hot frying pan, breaking up the mince with the back of a spoon, as it browns. This is best done in two batches. Set aside.

2. Add a dash of oil to the frying pan, gently cook the onion until tender but not brown, increase heat and stir in tomato paste. Add Wattie's Bean There Boston Baked Beans and 1 cup water, stir to combine. Return the browned mince to the sauce and stir in frozen Wattie's Chuckwagon Corn , heat gently until the vegetables are just thawed. Stir through chopped parsley

3. Cook potatoes in boiling water until tender, drain well and mash with milk and cheese, reserving 2 Tbsp cheese.

4. Spoon meat and vegetable mixture into a lasagne-style dish. Topwith mashed potatoes and sprinkle with remaining cheese.

5. Bake at 190°c for 20-25 minutes or until hot and golden.