Hash brown cottage pie
Cottage pie is a family-friendly recipe staple, and in this version, we’ve swapped the classic mashed potato top for a crispy, golden alternative! Mini hash browns or potato balls make for a delicious twist, and not to mention the time they save. This recipe will have the kids asking for seconds!
- Dairy free
- Olive oil
- 1 onion, finely diced
- 750g beef mince
- 1 carrot, grated
- 1 Tbsp dried mixed herbs
- ¼ cup plain flour
- ¼ cup tomato paste
- 2 cups beef stock
- 1 cup frozen peas or vegetables of your choice
- 500g Pams frozen hash bites or potato balls
- Preheat your oven to 200 degrees celsius fan bake. Bring a heavy based pan to a medium heat with a drizzle of olive oil then saute the onion until softened.
- Add the mince to the pan, and cook while stirring until the meat has broken up and browned. Once cooked, add the grated carrot and mixed herbs and cook while stirring for 2-3 minutes or until the carrot begins to soften.
- Stir the flour through the mince mixture, followed by the tomato paste. Season with salt and pepper, then add the beef stock and stir to combine. Simmer for 10-15 minutes or until the cottage pie mixture the liquid has reduced and thickened. Stir through the frozen peas.
- Transfer the mince mixture to a baking dish, then use a spoon to spread evenly across the dish. Top the cottage pie mince with the Pams hash bites or potato balls, covering the surface of the mince entirely.
- Bake the cottage pie for 25-30 minutes, or until the hash browns are golden and crispy. Leave to cool for 5 minutes, then serve and enjoy.
SKILL LEVEL: EASY