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Chunky beef cottage pie


  • 2 tablespoons olive oil
  • 1kg beef chuck steak, diced
  • 1 large brown onion, chopped
  • 2 medium carrots, peeled, diced
  • 2 stalks celery, diced
  • 2 garlic cloves, crushed
  • 2 tablespoons plain flour
  • 175g packet Tuscan meatballs recipe base
  • 1 1/2 cups beef stock
  • 600g orange sweet potato, peeled, chopped
  • 550g lady christl potatoes, peeled, chopped
  • 30g butter, chopped
  • 1/2 cup milk


  1. Step 1 - Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 minutes or until browned. Transfer to a bowl.
  2. Step 2 - Heat remaining oil in dish. Add onion. Cook, stirring, for 3 minutes or until softened. Add carrot and celery. Cook, stirring, for 5 minutes or until just starting to brown. Add garlic. Cook, stirring for 1 minute, or until fragrant. Add flour. Cook, stirring, for 1 minute. Stir in recipe base and stock. Bring to the boil. Return beef to dish. Season with salt and pepper. Reduce heat to low. Simmer, covered, for 1 hour 30 minutes. Simmer, uncovered, for 20 minutes or until sauce thickens.
  3. Step 3 - Preheat oven to 180°C/160°C fan-forced. Cook sweet potato and potato in a large saucepan of boiling water for 12 minutes or until tender. Drain. Return to pan. Mash over low heat until smooth. Stir in butter and milk. Season with pepper.
  4. Step 4 - Transfer beef mixture to an 8-cup capacity ovenproof dish. Spoon mash on top. Bake for 45 minutes or until top is golden. Stand for 5 minutes. Serve.

Recipe Ingredient

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