Cottage pie is a classic South African dish that’s always been a hit! Now you can serve mini cottage pies as snacks! They’ll be perfect for a friends and family gathering, kids’ parties, or just as a little snack.

Our mini cottage pies recipe serves 12 pieces and is guaranteed to be a hit at any social gathering. It’s quick and easy and takes about 1 hour to prepare.

The Ingredients You’ll Need to Cook Your Mini Cottage Pies

• 2 tablespoons of olive oil
• 1 peeled onion and finely chopped
• 2 medium peeled carrots, chopped
• 250g beef mince
• 30g tomato paste
• ½ of 410g canned peeled and chopped tomatoes
• ½ cup (125ml) beef stock
• 2 bay leaves
• 4 sprigs fresh thyme
• 250g frozen peas, carrots, and sweetcorn mix
• A little bit of salt and freshly ground black pepper, to taste
• Approximately a handful of fresh flat-leaf parsley, chopped

Making the Potato Mash

• 700g peeled potatoes and roughly chopped
• 40g unsalted butter
• ¾ Cup (180ml) milk
• 50g pecorino, finely grated + extra, to sprinkle
• 12 slices white bread

The Cooking Method

1. In a pan, add the olive oil and heat over a medium heat. Fry the carrots and onions for 5 minutes then add the mince and sauté until browned.

2. Lower the heat and add the canned peeled and chopped tomatoes, tomato paste, beef stock, bay leaves and thyme. Cover with a lid for 20 minutes until tender. Bring the mixture to the boil and cook uncovered for 15 minutes until thickened.

3. Take the frozen vegetables and add them in and cook for 5 minutes. Make sure to season for taste and remove from heat to cool completely. Once cooled, stir in the parsley.

4. To make the mash you’ll need to boil the potatoes in a large pot of salted water over high heat until they’re soft. Drain by using a sieve and press the potatoes through the sieve into a bowl. You might want to do this a few times to get really smooth mash. Add the milk, unsalted butter, and pecorino and stir well to combine. Adjust the seasoning and set aside to cool.

5. Preheat your oven to 180˚C and grease a 12-cup muffin tray. Lightly roll the bread slices with a rolling pin and place a slice into each muffin cup.

6. Place the muffin tray into the preheated oven and bake the bread for 5 minutes. The bread should not be browned, but just a bit dry. Take the muffin tray out of the oven and set aside.

7. Take your mince mixture and spoon into the baked bread cups. Then top with the potato mash and sprinkle with the extra grated pecorino. For about 15 to 20 minutes, bake in the oven until the potato browns.

Serve these mini cottage pies warm. Bon Appétit!

Nutritional Info