Recipe may contain tree nuts, milk, egg, wheat and lactose.
This stunning take on traditional cottage pie has crispy, cheesy potato pommes atop a mouth-watering smoky mince and bacon pie. Our food director, Michelle, ensures there won’t be any leftovers!
2 tbsp olive oil
500g beef mince
3 rindless hickory-smoked bacon rashers, finely chopped
1 brown onion, finely chopped
2 carrots, peeled, finely chopped
2 celery sticks, finely chopped
70g (1⁄4 cup) tomato paste
1 tbsp plain flour
250ml (1 cup) Massel Beef Style Liquid Stock
400g can diced tomatoes
2 tbsp Worcestershire sauce
2 dried bay leaves
150g (1 cup) frozen peas, thawed
500g packet frozen pommes
55g (1 ⁄2 cup) pre-grated four-cheese blend
Finely chopped fresh continental parsley leaves, to serve
6 Method Steps
Step 1Preheat oven to 230°C/210°C fan forced.
Step 2Heat half the oil(2 tbsp olive oil) in a 24cm (top measurement) frying pan over medium-high heat. Add the beef (500g beef mince). Cook, stirring to break up any lumps, for 5 minutes or until browned. Transfer to a bowl.
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Step 3Heat remaining oil in the pan. Add the bacon (3 rindless hickory-smoked bacon rashers, finely chopped), onion (1 brown onion, finely chopped), carrot (2 carrots, peeled, finely chopped) and celery (2 celery sticks, finely chopped). Cook, stirring, for 5 minutes or until onion softens.
Step 4Add the tomato paste (70g (1⁄4 cup) tomato paste) and flour (1 tbsp plain flour) and cook, stirring, for 2-3 minutes or until well combined. Gradually add the stock (250ml (1 cup) Massel Beef Style Liquid Stock). Stir to combine. Reduce heat to medium. Return beef to the pan and add the tomato (400g can diced tomatoes), Worcestershire sauce (2 tbsp Worcestershire sauce) and bay leaves (2 dried bay leaves). Stir to combine. Cook, stirring occasionally, for 10-15 minutes or until sauce thickens. Stir in the peas (150g (1 cup) frozen peas, thawed). Season.
Step 5Meanwhile, line a baking tray with baking paper. Place the pommes (500g packet frozen pommes) on the tray. Bake, shaking the tray occasionally, for 15 minutes or until crisp and golden.
Step 6Preheat the grill to high. Use the back of a spoon to smooth the top of the mince mixture. Remove the bay leaves. Place the pommes over the top of the mince mixture. Sprinkle with cheese (55g (1 ⁄2 cup) pre-grated four-cheese blend). Grill for 3-5 minutes or until the cheese is melted and golden. Sprinkle with parsley (Finely chopped fresh continental parsley leaves, to serve) to serve.