A cottage pie is what you want on a cold Harare evening: a rich, slow-cooked beef mince ragu under a fluffy mashed potato crust, baked until the top is golden and the edges bubble. Our Fresh Beef Mince is ground daily in-store, so you’re starting with a clean, flavourful base.
Serves 6
Ingredients
- 750 g Fresh Beef Mince
- 2 onions, finely chopped
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 3 cloves garlic, crushed
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme or mixed herbs
- 500 ml beef stock
- 1 tin chopped tomatoes (optional, for a looser ragu)
- 2 tbsp cooking oil
- Salt and pepper, to taste
For the topping
- 1 kg floury potatoes, peeled and cut into chunks
- 80 g butter
- 100 ml warm milk
- 50 g cheddar, grated (optional)
- Salt and pepper
Method
- Heat the oil in a wide pan. Add the mince and brown it hard, breaking it up with a spoon. Aim for actual browning, not steaming — pour off any excess liquid if needed.
- Scoop the mince out and set aside. In the same pan, sauté the onion, carrot and celery until soft, about 10 minutes. Add the garlic for the last minute.
- Stir in the tomato paste and cook for 2 minutes until it turns brick red. Add Worcestershire, thyme, the mince, the stock, and the chopped tomatoes if using.
- Simmer gently uncovered for 30–40 minutes until the sauce is thick and glossy. Season well.
- Meanwhile, boil the potatoes in salted water until very tender. Drain well and let them steam for 2 minutes in the empty pot. Mash with the butter and warm milk until smooth. Season.
- Heat oven to 200°C. Spread the mince into a baking dish, top with the mash in even waves, rake the top with a fork, and scatter the cheese if using.
- Bake for 25–30 minutes until the top is golden and the edges are bubbling.
To serve
Let the pie rest for 10 minutes out of the oven before serving — this helps the layers stay distinct. Peas, green beans or a simple salad on the side.
Shop the meat: Fresh Beef Mince