The Dinner Planner


Cottage Pie (with a potato gem topping)

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Servings 4


  • 2 tbsp olive oil
  • 1 onion - finely diced
  • 4 garlic cloves - crushed
  • 2 celery sticks - finely diced
  • 2 carrots - finely diced or grated
  • 1 zucchini - finely diced or grated
  • 500 grams beef mince
  • ¼ cup plain flour
  • 500 ml beef stock
  • 2 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 1 tsp dried thyme - or 2 tsp fresh thyme leaves
  • 2 bay leaves
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ cup peas
  • potato gems - about half a bag for a serve of 4.


  • Preheat oven to 200C
  • Heat oil in a large pan over medium high heat Add onion and garlic and cook for a minute. Then add the carrots, celery and zucchini and cook for 3 minutes or until softened.
  • Add mince, breaking it up with a fork and cook until browned all over.
  • Add flour and mix in. Add tomato paste, stock, worcestershire sauce, thyme, bay leaves, salt and pepper.
  • Bring to simmer, then turn down heat so it bubbles away. Cook for 30 minutes, stirring occasionally. Add peas and check seasoning (add more if needed), stir to combine.
  • While the pie filling is cooking, place the potato gems on a large oven tray and bake for 20 minutes. Once cooked place on top of pie pan and serve.

Tips and Variations

VEGETARIAN - Use 2 tins of brown lentils in place of the mince (or use a mince alternative)
GLUTEN FREE - if using GF flour
If you have a bottle of red wine open, add 100ml to the dish and use 100ml less stock. 
Swap the beef mince for lamb mince. 

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