One-pan Curried Cottage Pie

Servings 6
Difficulty Beginner
Total Time 40 minutes


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  • 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


  • 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!