Blended Cottage Pie




  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1-2 garlic cloves, crushed
  • 1-2 teaspoons curry powder
  • 1 celery stick, finely chopped
  • 1 zucchini, grated
  • 1 medium carrot, grated
  • 1 tablespoon flour, optional*
  • 500g 50/50 Meadow Mushrooms & beef mince blend
  • 1 cup tomato puree*
  • 1 cup frozen peas, optional
  • 3-4 medium floury potatoes, peeled and cut into large pieces
  • 1/3 cup milk
  • 25g butter
  • 100g grated cheese
  • 1 teaspoon smoked paprika


  1. Pre heat the oven to 180C.
  2. Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer until cooked through.
  3. While the potatoes are cooking, start making the blended mince filling. Heat the oil in a frying pan and cook the onion, garlic, curry powder, celery, zucchini and carrot with a sprinkle of salt, over a medium heat for 5 minutes. If you are using beef stock instead of tomato puree, add the flour now and cook for 2-3 minutes.
  4. Finely chop the mushrooms (or blitz in the blender) to replicate mince, then add to the pan with the mince, raise the heat a little, and cook, stirring occasionally for 10 minutes.
  5. Stir in the tomato puree or beef stock. Bring to a simmer and cook for 20 minutes stirring in the peas in the last 5 minutes if using. Season to taste.
  6. Drain potatoes and cover with a tea towel. Heat the milk and butter in the saucepan until the milk is hot. Mash the potatoes, then mix with the butter, milk and cheese and season with salt.
  7. Spoon the filling into an ovenproof dish.
  8. Spoon the mash over to cover the top. Sprinkle with paprika. Bake for 30 minutes or until hot and bubbling.

Top Tip

*You can substitute tomato puree with 2 teaspoons beef stock concentrate mixed with half a cup of water.  Plus add 1 tablespoon of flour at the end of step 1 to thicken your mince.

The blended savoury mince filling can also be pre-made the day before.


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