Cottage pie / Meat Pie


cook ONCE eat TWICE:  So it turns out, that recipes that turn into pies are a pretty popular cook ONCE eat TWICE choice in many of your houses.  Todays recipe is no exception.  It’s a classic crowd pleasing Cottage Pie, which turns into a really tasty classic “meat pie” .  I have shot myself in the foot with this one, as my kids don’t like store brought meat pies now, only my homemade ones (which is good really, except.. when it’s not).



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1.5gm minced beef

2 large onion

2 T oil

2 (small) diced carrots

1 cup peas

3 cups mushrooms, quartered.

2 T Worcestershire sauce

2x 400 gm tin tomatoes

1 tsp dried mixed herbs

500 ml beef or veg stock

4 T cornflour (blended in a little water)

3 Cups mashed potatoes (+ 1 cup extra, for day 2 pies)


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Dice onion and saute in oil. Add meat and brown slightly. Add carrots,mushrooms, Worcestershire sauce, tomatoes, herbs and stock.  Simmer uncovered for 40 mins. Finally add peas, and then thicken as required with blended cornflour.

Spoon half the mixture into a 1 litre capacity baking dish, and cover with the 3 cups of mashed potato (reserve the rest for the pies).

Bake 200C for 20-25 mins until golden brown.

*Allow remaining meat mixture to cool, and refrigerate for pie night the following night, or freeze until required.





Using store brought Puff Pastry, I make individual pies with the leftover meat filling – including mashed potato if I have some left over.

Brush pastry with milk or eggwash and bake on 200C for 20-30 mins until golden brown.



Make your own party pies in muffin tins if you have lots of hungry mouths to feed and want something fun but not full of preservatives.  You can limit the use of pastry by doing a ‘potato top’.

Finally, I have shown the method here as the conventional way, but can provide Thermomix method for anyone who is interested.





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