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Recipe

Nana Anat’s Cottage Pie

5
Mins
Prep time
35
Mins
Cook time
4
Serves

Anat shares her twist on the classic cottage pie with us – a staple dish in so many homes and a great recipe to use up produce and tackle food waste at home!

Gluten Free
Meat
Vegetables
Nana Anat’s Cottage Pie

Nana Anat’s cottage pie is an easy use it up recipe that transforms leftover mash and vegetables into a family classic with a twist. It’s perfect for when you have odds and ends in the fridge and need a clever way to avoid food waste. It’s so easy to layer seasoned mince with whatever veggies need eating and top with yesterday’s mash. This recipe is also endlessly flexible as you can swap the beef or use whatever vegetables you have. It’s a fun way to get creative in the kitchen with everyone of all ages. So, when you’re facing leftover mash and vegetables that need using, give Nana Anat’s cottage pie a try!

Need

1-2 cups leftover cauliflower, sweet potato or potato mash
500g of beef mince
1 diced brown onion
Any vegetables you have like carrot, celery or peas. Anat uses mushrooms
Small handful of rosemary, thyme or parsley (optional)
1 cup of beef stock
1/2 tsp salt
2 tsp Worcestershire sauce (optional)
1 tbsp oil

How

  1. Heat oil in a large frying pan over medium-high heat and cook onion, and mushrooms stirring, until softened.
  2. Add mince to the pan and cook until brown.
  3. Add salt and herbs and cook for 1 minute.
  4. Add beef stock and Worcestershire sauce to pan and cook on high heat for 10 minutes.
  5. Spoon mince mixture into an ovenproof baking dish. Top with mash. Bake for 20 minutes until golden.

Top Tip: Add butter or cheese to the top of the mash before placing it in the oven to make it extra crunchy.

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