Beef and Vegetable Cottage Pie

Beef and vegetable cottage pie

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Beef and Vegetable Cottage Pie

This Beef and Vegetable Cottage Pie recipe is a winter warmer, and a favourite for the whole family. Packed with hearty and nutritious ingredients, this dish has been tried and tested with thousands of children at our Centres, ensuring it’s not only healthy but also child-approved. Perfect for lunch or dinner.

This recipe was provided by our wonderful Cook Linda at Guardian Paradise.

Serves 4


  • 1 kg beef mince
  • 2 cups mixed vegetables (broccoli, cauliflower, carrot), diced
  • 1/4 cup frozen peas
  • 1 small onion, finely chopped
  • 1 small garlic clove, minced
  • 1 tablespoon beef stock powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 1/4 cup plain flour
  • 3 large potatoes
  • 1/4 cup milk
  • 1/2 tablespoon chopped parsley
  • 1 cup grated cheese
  • Salt and pepper, to taste


  1. Preheat the oven to 200°C.
  2. In a large pot, heat some olive oil over medium heat. Add the onion and garlic and cook until softened.
  3. Add the beef mince and cook until browned, breaking up any clumps with a spoon.
  4. Add the mixed vegetables, frozen peas, beef stock powder, Worcestershire sauce, and tomato paste. Stir to combine.
  5. Cook for 10 minutes, or until the beef is cooked through and the vegetables are tender.
  6. Sprinkle the flour over the beef and vegetable mixture and stir well to combine. Cook for an additional 2 minutes.
  7. Meanwhile, peel and chop the potatoes. Boil in a large pot of salted water until tender. Drain well and mash with milk and parsley until smooth. Season with salt and pepper.
  8. Transfer the beef mixture to an ovenproof dish. Spread the mashed potato over the top in an even layer.
  9. Sprinkle the grated cheese over the mashed potato.
  10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
  11. Serve hot, with additional vegetables or a side salad if desired.

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