Cottage pie

Not all recipes are “easy as pie”, but we promise this is a simple AND delicious recipe the whole family will enjoy. Our Cottage Pie will have your kids meeting their daily vegetable requirements without even knowing it – what they can’t see, won’t hurt them.


  • 1 kg beef mince
  • 2 tablespoons of olive oil
  • 50 g leek, chopped
  • 1 red onion, finely diced
  • 2 carrots, finely diced
  • 2 garlic gloves, finely diced
  • 2 sticks of celery, finely diced
  • 1 tablespoon of tomato purée
  • 6 sundried tomatoes, chopped
  • 500 ml beef stock
  • 4 sprigs of thyme
  • 3 bay leaves
  • Salt and pepper to season


  • 3 large potatoes, peeled and cubed
  • 1/2 small head of cauliflower
  • 1/2 a medium celery
  • 300 ml almond milk
  • 3 teaspoons olive oil
  • Pinch of salt


Step 1: Add the mince to a non-stick frying pan, with 1 tablespoon of olive oil and fry for five minutes until brown. Take off the heat.

Step 2: Heat 1 tablespoon of olive oil in another pan. Add the onion, carrot, celery and leek and cook on lowmedium heat for four minutes, or until they become soft.

Step 3. Add the beef to the vegetable pan and add the garlic, tomato puree, sun-dried tomatoes, thyme and bay leaves, and fry for three more minutes.

Step 4. Add the stock and simmer on a medium heat, uncovered, for 25 minutes.

Step 5. In a separate pot of boiling water, add the potatoes, cauliflower and celery and simmer on medium heat for about 10-12 minutes or until the potatoes are soft.

Step 6. Drain and place the cooked vegetables and almond milk in a food processor; process until smooth*. Pour the beef mince into a casserole dish, smooth out to the dish’s edges and top with the mashed potato and cauliflower mixture.

Step 7. Brush with a little olive oil and bake in the oven for 25 minutes until golden brown.

*Using a food processor guarantees a silky-smooth potato topping but if you don’t have one on hand, the good old masher will do the trick.

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