Cottage pie with rosti topping

Looking for a simple yet tasty dish? This cottage pie with a crispy rosti topping is perfect for these cold winter nights.


  • 2 tablespoons vegetable oil
  • 4 carrots, diced
  • 3 cloves garlic, crushed
  • 1/4 cup tomato paste
  • 2 x 400g cans crushed tomatoes
  • 2 bay leaves
  • 60g butter
  • 1 onion, diced
  • 2 celery sticks, diced
  • 600g mince
  • 1/4 cup red wine
  • 600g potatoes
  • Frozen peas, to serve

Heat the oil in a frying pan, cook the onion, carrot, celery and garlic. Add the mince and cook until brown.

Stir in the tomato paste and wine and cook until the wine has evaporated. Add the tomatoes and bay leaves, season with salt and pepper then simmer for 45 minutes. Transfer to a casserole dish.

Peel and grate the potatoes. Combine with the butter and season with salt and pepper. Spread over the mince mixture and bake in an oven at 200°C for 30 minutes. Serve with peas.

Written by Andrea