Cottage Pie



  • 250g mince
  • 2 finely diced onions
  • 2 grated carrots
  • 100g porridge oats
  • 2 beef stock cubes
  • 2 tbsp gravy granules
  • 1kg potatoes, mashed


1. In a pot, add onion, mince, and stock cubes and fry until browned. Add carrots and fry for 2 minutes to soften.

2. Add porridge oats and stir so that they soak up the juice from the mince.

3. Pour boiling water until it just covers the ingredients. Cook over a gentle heat for 20 minutes, stirring occasionally. Add more water if it gets too thick.

4. Stir in gravy granules and allow to thicken.

5. Peel and boil potatoes.

6. Once soft, mash potatoes with milk and butter if available.

7. Put the mince in a casserole dish and top with cold mash. Score with a fork to make the top crispy.

8. Cook in the oven at 180°C for 20 minutes.

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