Individual Cottage Pies
A fun twist on the classic! These mini cottage pies are served in soft taco shells with savoury mince, creamy mash, and melty cheese—perfect for lunch, dinner, or meal prep.
Ingredients
Filling
- 500 g lean beef mince
- 1 red onion finely diced
- 3 garlic cloves grated
- 2 cups frozen peas corn, carrot
- 2 tbsp tomato paste
- 2 tbsp gravy powder
- 1 cup beef stock
- 2 tsp black pepper 1 tsp salt
- 1 tbsp mixed herbs
Mash Topping
- 8 Spud Lite potatoes peeled & chopped
- 2 tbsp chicken stock powder/paste
- 100 g Bega Country Light Cheese grated
- Salt & pepper to taste
To Assemble
- 6 Stand ’N Stuff taco shells
Instructions
Prep Shells:
- Preheat oven to 180°C. Bake shells upside down for 15 mins until crisp.
Cook Filling:
- Sauté onion & garlic. Add mince, seasonings, veggies, paste, gravy powder & stock. Simmer until thickened. Wait till filling cools.
Make Mash:
- Boil potatoes in stock water. Drain, mash with a little reserved liquid. Season to taste.
Assemble:
- Fill shells with mince, top with mash, sprinkle with cheese.
Bake:
- 15–20 mins until golden and bubbly.
Notes
Let filling completely cool before topping to avoid sinking.
Best fresh. Store in fridge up to 2 days. Not freezer friendly. ✅ Approx. 400 kcal | 6 WW Points per serve
Calories & Points May vary based on ingredients used
Best fresh. Store in fridge up to 2 days. Not freezer friendly. ✅ Approx. 400 kcal | 6 WW Points per serve
Calories & Points May vary based on ingredients used