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Creamy Potato-Topped Cottage Pie

Serves 6


  • 70g Australian butter
  • 2 onions, chopped
  • 1 clove garlic, crushed
  • 2 carrots, chopped
  • 200g mushrooms, sliced
  • 600g lean minced beef
  • 1/4 cup tomato paste with herbs
  • 2 x 440g can chopped tomatoes
  • 2 zucchini, chopped
  • 2 tablespoons chopped fresh parsley
  • 1kg potatoes, peeled and chopped
  • 1/2 cup Australian milk, warmed
  • salt and pepper, to taste
  • 1 cup grated Australian cheddar cheese
Download Recipe (PDF)


  1. 1. Heat 20g of butter and cook onion and garlic until soft. Add carrots and mushrooms and cook for a further 5 minutes. Add beef and cook until well browned. Add tomato paste and tomatoes and simmer for 20 minutes or until thickened. Add zucchini and parsley and pour mixture into a buttered 2 litre capacity ovenproof dish.
  2. 2. Boil potatoes until tender. Drain potatoes well, return to saucepan and cook over low heat, shaking saucepan to evaporate excess moisture.  Remove from heat and mash until smooth. Add milk, remaining butter and season to taste. Mix until well combined. Spread potato over beef mixture and sprinkle with cheese. Bake at 200°C for 25 minutes or until heated through and browned.

Nutritional Information

Nutrients per serve:
Energy (kj) 2217
Protein (g) 34
Fat, Total (g) 29
Carbohydrates (g) 32
Sodium (mg) 0
Calcium (mg) 266
Iron (mg) 0


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