Cottage Pie

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

Preparation Time:
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  • 500-600 g lean lamb or beef mince
  • 1 onion, peeled and chopped
  • 3-4 Tbsp Wattie's Tomato Paste
  • 420 g can Wattie's Smokey BBQ Beans
  • 2 Tbsp freshly chopped parsley
  • 800-900 g potatoes, peeled and cut into even sized pieces
  • 1/4 cup milk
  • 1/2 cup grated Edam cheese
  • Wattie's Chuckwagon Corn Mix
Cottage Pie


  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 the heat and stir in tomato paste. Add Wattie's Smokey BBQ Beans and 1 cup water, stir to combine. Return the browned mince to the sauce and heat gently. 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. Top with mashed potatoes and sprinkle with remaining cheese.
  5. Bake at 190°c for 20-25 minutes or until hot and golden.
  6. Serve with Wattie's Chuckwagon Corn Mix.

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