One-pan Curried Cottage Pie
Servings 6
Difficulty Beginner
Total Time 40 minutes COOK MODE
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INGREDIENTS
- 2 x 300g Tin
Bull Brand Corned Meat Original - 2 Tbsp Vegetable oil
- ½ Onion, diced
- 2 Tbsp Hinds Spices Mild & Spicy Curry Powder
- 1 Tbsp Cake flour
- 1 cup Beef Stock
- 1 X 410g tin
Rhodes Quality Mixed Vegetables , drained - 4 cups Mashed potatoes, seasoned
- 1 cup Grated cheddar cheese
Serving suggestion: Coriander, Salad
METHOD
- Preheat the oven to 200°C on fan-assist
- On a clean chopping board, decant the Bull Brand Original Corned Meat and chop into small pieces. Set aside until needed.
This makes for an affordable everyday dinner! - In a medium-sized oven-proof pan, add the oil, onion, and corned meat. Sauté for 4-5 minutes on medium-high heat until lightly browned.
CHEF'S TIP: If you don't have an ovenproof pan, decant into an oven-proof dish before baking! - Add the Hinds Spices Mild & Spicy Curry Powder and flour and saut. for 30 seconds until fragrant. Add the beef stock and mixed vegetables and stir for 2-3 minutes until a thickened saucy gravy has formed.
- Remove the pan from the heat and top the filling with the mashed potatoes, spreading evenly to form a flat surface.
CHEF'S TIP: The perfect way to use leftover mashed potatoes! - Sprinkle the cheese over the mash and bake for about 20 minutes or until the cheese has melted and is golden brown.
- Garnish the cottage pie with freshly chopped coriander, serve the with a fresh side salad, and enjoy!
