Cottage Pie

Serves 4-6

100 ml rapeseed oil
½ teaspoon dried chili flakes
500 grams lean minced beef
1 medium onion, finely chopped
½ teaspoon salt
1 medium aubergine, finely chopped
1 tablespoon finely grated ginger
2 tablespoons finely grated garlic
1 1/2 teaspoon Kathmandu Masala
3 large tomatoes skinned and chopped
2 tablespoons soy sauce (or gluten free alternative)

900 grams floury potatoes
50 ml rapeseed oil
1 teaspoon whole cumin seeds
1 small onion or 2 shallots finely diced
25 grams butter    

Heat the oil in a large heavy bottomed pan until it is just shimmering, add the chili flakes and allow to sizzle for 5-10 seconds before adding the onions and salt. Fry until the onions are translucent then add the mince and fry until it’s browned and separated, add ginger garlic and masala, fry stirring gently for around 4-5 minutes. Add the aubergine and cook until it’s soft and the juices have evaporated before adding the tomatoes. Allow the tomatoes to cook through and the sauce becomes thick and creamy then add the soy sauce and check for salt, add more if needed.  Spread the cooked mince evenly into a shallow casserole dish and set aside to cool while the potatoes cook.

Boil the potatoes in salted water until just soft, drain.  Heat the rapeseed oil in a small frying pan until it shimmers then add the cumin seeds. Allow them to start popping before adding the onion and a pinch of salt, cooking until the onions turn translucent. Remove the pan from the heat and stir in the butter stirring until it melts.  Pour the butter mixture over the cooked potatoes, stirring to fully coat the potatoes and roughly crushing them as you go.

Spoon the potatoes over the mince in an even layer. Bake in a pre-heated oven 45 minutes or until hot right through and the potato is golden and crispy.


  • Comforting cold season food, our families fight over the crispy edges of this cottage pie
  • Cottage pie freezes well. If you only want a small quantity we suggest you cook a full batch then divide into 2 casseroles.  Once you have finished spooning the potato over the mince cook one and leave the other to go completely cold before wrapping well and freezing.  It will keep well for 1 month in a standard freezer.

minced beef
Kathmandu masala
potatoes    soy sauce
Rapeseed oil
Gluten free
Nut Free