Cottage pie with cauliflower and cheese mash

Make a double batch of this easy, cheesy cottage pie recipe for dinner and freeze the rest for busy days when you don’t have time to cook.


  • Olive oil
  • 500g extra-lean beef or ostrich mince
  • 1 onion, chopped
  • 1 clove garlic (optional), chopped
  • 1 carrot, grated
  • 1 courgette, chopped
  • ½ cup lentils, cooked
  • 200ml tomato purée
  • 200ml low-salt beef stock
  • 4 large potatoes, peeled and cubed
  • 250g cauliflower florets
  • 1 tbsp unsalted butter
  • 3 tbsp milk
  • 50g grated Cheddar cheese
  • Fresh parsley


  1. Preheat the oven to 180°C.
  2. Fry the meat in the olive oil until lightly browned, drain and set aside.
  3. Gently fry the onion, garlic, carrot and courgette until the veggies are tender (about 10 minutes).
  4. Stir in the tomatoes and the fresh parsley, pour in the stock and add the lamb back to the pan.
  5. Simmer for 20 minutes.
  6. Bring a saucepan of water to the boil and add the potatoes. Cook for 10 minutes and add the cauliflower florets, cooking for another 5 minutes, or until all the vegetables are tender. Drain well.
  7. Mash the potatoes together with the cauliflower, slowly adding the milk and butter as you do so, until smooth.
  8. Spoon the meat mixture into an oven dish (or use small dishes to make individual shepherd’s pies).
  9. Spoon or pipe the mashed potato mixture on top, and sprinkle with grated cheese.
  10. Bake for about 30 minutes, until golden
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