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Beef mince cottage pie with scalloped potatoes

Serves   4-6
Prep time: 30 mins
Cooking time: 60-70 mins

Everyone loves cottage pie, especially in the cooler months! This scalloped potato version is both cheesy and comforting and even sneaks in some veggies too. Serve alongside a green salad or steamed veg for a dinner the whole family will love!

  • Baking
  • Mince
  • Dinner
  • Potato
Beef mince cottage pie with scalloped potatoes




  • 500g prime beef mince.
  • 1 onion, chopped.
  • 1 carrot, chopped.
  • ½ cup Pams Split Red Lentils.
  • 2 cans Pams Diced Tomatoes In Juice With Garlic And Oregano (or similar).
  • 2 tsp Pams Soy Sauce.
  • 1kg Agria potatoes, peeled.
  • 1½ cups Pams Tasty Grated Natural Cheese.


  1. Preheat the oven to 200°C. Heat a splash of oil in a large saucepan and add the mince, breaking up any lumps as you go, until the meat is browned.  
  2. Add the onion and carrot and cook for a few more minutes.  
  3. Add the lentils, tinned tomatoes, soy sauce and 1½ cups water, season well with salt and bring up to a boil. Lower the heat and simmer gently for 30 minutes until thickened and the lentils are cooked (add a little water to the mix if it’s too dry). 
  4. Slice the potatoes 5mm thick and put into a saucepan of salted water. Bring up to the boil, lower the heat and simmer for 3 minutes. Drain well. 
  5. Put the cooked mince into a baking dish and top with the potato slices. Scatter over the grated cheese and bake for 30-35 minutes until bubbling. Slice into squares and serve. 

Top Tip: Adding red lentils not only extends the beef but has added protein to help nourish your whānau.