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Ingredients

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Cottage Pie Mince

Cheesy Mash Topping


Diners will love this comforting classic for its rich, cheesy mash topping, made with Knorr Professional Mash Flakes, enriched with butter, milk. Beneath the indulgent mash lies a deeply flavourful beef mince, slow-simmered with red wine for a satisfying, heart-warming meal. Shot on location at UFS Head Office, Durban, South Africa.

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Preparation

  1. Cottage Pie Mince

    1. In a pot, add oil and sauté onions, carrots, celery and bay leaf until translucent.
    2. Add the diced mushroom and garlic, cook.
    3. Add beef mince, break up and cook until browned.
    4. Add the Knorr Professional Beef Stock Granules, Robertsons Veggie Seasoning, red wine, reduce and cook out.
    5. Add Knorr Professional Tomato Pronto.
    6. Mix the Knorr Professional Brown Onion Soup with 250ml cold water and add to mince. 
    7. Simmer for 20 min and stir occasionally. Add peas. 
    8. Taste and season with pepper and salt.
    9. Make up the cheesy mash potato (steps 1 to 5).
    10. Portion cooked mince into bowls, 200g portions.
  2. Cheesy Mash Topping

    1. In a pot, bring the water to the boil, add the butter,Knorr Aromat Original and close the lid.
    2. Remove pot from the stove, add the cold milk.
    3. Whisk in the Knorr Professional Mash Flakes. Allow to stand for 2 min with lid on.
    4. Gently fold in the grated cheddar cheese. 
    5. Put the mash into a piping bag, pipe onto cooked mince, 200g portion.
    6. Bake in pre-heated oven, 190°C for about 10 min.
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