Cottage Pie

29/08/2018 AMBER, Canteen recipes, Healthy Eating, Help for Parents, Hot meals, Lunchbox, Occasional, Recipes, Snacks

Everyday (NSW)

Makes 16 serves


  • 2 tablespoon canola oil
  • 1 large onion, diced
  • 2 teaspoon garlic, minced
  • 2kg beef mince
  • 3 small carrots, finely diced
  • 1 zucchini, diced
  • ¼ cup barbeque sauce, salt-reduced
  • ¼ cup Worcestershire sauce
  • 1 x 400g tin diced tomatoes
  • 1 litre of salt-reduced beef stock
  • 4 cups pea, capsicum, corn mix
  • 10 desire potatoes


  1. Heat up a pot and add the oil, place in the onions and garlic and cook till transparent
  2. Place in the mince and cook till brown this will take about 10 minutes
  3. Add the carrots and zucchini and stir well
  4. Then add the barbeque sauce, Worcestershire sauce and the tin of tomatoes, stir well then add the beef stock cook on medium heat for 10-15 minutes
  5. When the pie meat is thick and ready add the pea, capsicum and corn mix and cook for a further 3 minutes
  6. Place in a long deep tray ready to add the potato


For the potatoes

  1. Peel and diced the potatoes and place them in a pot of water
  2. Boil the potatoes till they are soft and strain and mash them
  3. Spread the mash potato over the pie and bake in the oven on 180°for 15 minute
  4. Sprinkle with grated reduced fat cheese if needed

Recipe tested by JG September 2016