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Cottage Bean and Vege Pie

article.title
PREP TIME
minutes
20mins
COOK TIME
minutes
60 MINS
NUMBER OF SERVINGS
persons
4-6
DIFFICULTY
difficult
Moderate

INGREDIENTS

300g premium lean beef mince

1 can of Delmaine baked beans

1 medium carrot grated

1 brown onion

1 garlic clove

1 zucchini grated

100g button mushrooms

1 cup of frozen peas

1 sprig rosemary

2 sprigs thyme

1/2 cup beef stock

800g potatoes

30g butter

50ml of milk

2 tbsp Delmaine tomato paste

2 tbsp Boss Worcestershire sauce

DIRECTIONS

Preheat oven & prepare vegetables

Preheat the oven to 200ºC fan bake. Peel carrot, potatoes and onion. Cut onion, carrot, mushroom and zucchini into 1 cm pieces. Finely chop the rosemary leaves, thyme and garlic. Cut the potatoes into golf ball size pieces.

Make potato top

Fill a medium sized pot ¾ full with the boiled water and place on a high heat. Add the potatoes and bring to the boil. Cook for 15 minutes until potatoes are soft. Drain and place back into the pot, then add 30g of butter and mash until fluffy.

Cook pie filling

While the potatoes are cooking, heat a medium saucepan with enough oil to cover the base. Add the onion, carrot, zucchini, garlic, mushrooms, rosemary and a pinch of salt and pepper. Sauté for 5 minutes until softened. Add the mince and brown, breaking it up as it cooks. Next, add the Baked beans, tomato paste and Worcestershire sauce, combine well and cook for a further minute. Lastly, pour over stock, bring to the boil and reduce to a simmer uncovered for 4 minutes.

Make pie

Once the filling and potato top are ready, place the mince and vegetable filling into an appropriate sized ovenproof dish, cover evenly with the mashed potato. Place into the preheated oven and bake for 20 minutes until golden on top.

To serve

Allow the pie to cool before serving in deep plates to hold the juices.