Always popular, this cottage pie is made using mince, herbs and vegetables.

Serves 4 to 6 | Preparation Time: 10 mins | Cooking Time: 60 mins

Ingredients

• 1 sachet Knorr Bacon & Onion Potato Bake
• 30 ml chopped fresh parsley
• Salt and pepper to taste
• 15 ml tomato paste
• 600 g beef mince
• 60 ml margarine
• 375 ml milk
• 15 ml oil
• 8 medium potatoes, peeled and diced
• 125 ml grated Cheddar cheese
• 15 ml dried mixed herbs
• 375 ml beef stock
• 3 carrots, diced
• 1 onion, diced
• 30 ml flour

Instructions

Preheat the oven to 200°C

To make the meat filling: Heat oil in a large frying pan and add the beef mince

Fry for 1 min and add onion and carrots and continue to fry until the mince is cooked

Mix in flour, mixed herbs and parsley

Mix the stock and tomato paste in a jug and add to the mince mixture

Season with salt and pepper and simmer for 15 min, stirring occasionally until most of the liquid has been absorbed

Spoon the mixture into a 20 X 20 cm ovenproof dish

To make the potato topping: Place diced potatoes in a medium sized pot

Cover with water and bring to the boil over high heat

Boil for 20 min until the potatoes are cooked

Drain

Mash the potatoes until smooth and then add the margarine

Mix the sachet contents with a little milk to make a smooth paste and stir in the remaining milk

Add to the mashed potato and continue mashing until well combined

Spread the potatoes over the mince mixture and sprinkle with cheese

Bake in a preheated oven for 25 min until the top is browned and the cheese is bubbling