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Veggie Packed Cottage Pie

Cottage pie with extra veggies, vitamins and minerals
Prep Time 30 mins
Cook Time 20 mins
Baking Time 25 mins
Total Time 1 hr 15 mins
Course Main Course
Servings 4


  • 2 tbsp olive oil
  • 1 onion peeled, chopped
  • 50 g carrot grated
  • half bell pepper diced
  • 50 g mushrooms chopped
  • 1 clove garlic crushed
  • 400 g chopped tomatoes tinned
  • 450 g minced beef
  • 1 tbsp plain flour
  • 250 ml beef stock
  • 1 tsp thyme
  • 1 tsp Worcestershire sauce
  • 300 g sweet potato peeled, cubed
  • 300 g white potato peeled, cubed
  • 50 g cheese grated
  • a bit of milk and butter
  • salt and pepper


  • Preheat the oven to 220°C (200°C Fan) or Gas Mark 7.
  • Heat 1 tbsp of oil in a saucepan on a medium high heat. Fry half of the chopped onions until softened.
  • Add the carrot, pepper and mushrooms and fry until softened.
  • Add the chopped tomatoes and garlic. Evenly mix.
  • Bring to the boil and simmer for 15 minutes until the veggies are soft. Blend to desired texture with a hand blender (be careful because it will be hot).
  • Heat remaining oil in a saucepan on a medium high heat. Fry the remaining onion and then add the beef to brown.
  • Once fully browned, add the flour and ensure it is fully coated.
  • Add the stock, veggies, thyme, Worcestershire sauce. Season with salt and pepper and mix well. Leave to simmer for 30 minutes.
  • Boil the potatoes until soft. Drain and mash with milk, butter and salt and pepper to taste.
  • Pour mince into an oven proof dish then top with the mashed potatoes. Sprinkle cheese over the top.
  • Bake for 20-25 minutes until the top is a golden brown.
Keyword cottage pie, toddler friendly, veggies