Wholesome Cottage Pie

A hearty family favourite, made even more nourishing with Odi Organic Bone Broth and Meal Booster. Rich, slow-simmered beef is topped with a creamy potato and sweet potato mash, then finished with golden cheese and crunchy breadcrumbs. This is the kind of meal that fills the freezer, feeds a crowd and tastes even better the next day.

Serves: 6–8
Prep time: 25 minutes
Cook time: 1 hour 15 minutes

For the Mince Base

• 1 large yellow onion, finely diced

• 5 garlic cloves, finely chopped or crushed

• 800 g beef mince

• 2–3 medium carrots, grated

• 3 celery stalks, finely chopped

• 1 tsp per serve of Odi Organic Bone Broth

• 1 tsp per serve of Odi Organic Meal Booster

• 2 x 400 g tins chopped tomatoes

• 2 tbsp tomato paste

• 800 ml water

• Sea salt and freshly ground black pepper

• Olive oil or tallow

For the Mash

• 3 medium purple-skinned sweet potato

• 2 medium orange sweet potato

• 4–6 medium to large Agria potatoes

• 100 g butter

• A dash of cream

• 150 g grated mature cheddar

• 100 g coarse breadcrumbs

• Sea salt and freshly ground black pepper

Method

Preheat the oven to 180°C.

Start by making the mince base. Heat a generous drizzle of olive oil or a spoonful of tallow in a large frying pan or wok over medium heat. Add the onion and garlic and cook for a few minutes until softened and fragrant.

Add the beef mince, breaking it up well with two wooden spoons as it cooks. Continue cooking until all the liquid has evaporated and the mince begins to caramelise lightly.

Stir through the grated carrot, celery, Odi Organic Bone Broth, Odi Organic Meal Booster, chopped tomatoes, tomato paste and water. Season generously with salt and pepper and stir well. Bring to the boil, then reduce the heat and simmer gently uncovered for around 30 minutes, or until the sauce has reduced into a rich, thick mince filling.

While the mince is simmering, prepare the mash. Peel the potatoes and sweet potatoes, then chop them into large similar-sized chunks. Place them into a large pot of cold water with 1 teaspoon of salt. Bring to the boil, then reduce to a gentle simmer and cook until completely tender.

Drain well in a colander and leave for a minute or two until the outsides look dry. This helps create a lighter, fluffier mash.

Return the vegetables to the warm pot and mash until smooth. Add the butter, a dash of cream and season generously with salt and pepper. Mix well, taste and adjust the seasoning as needed. Add a little more butter or cream if necessary, but remember the sweet potato naturally contains more moisture than potatoes, so you'll usually need less than a traditional mash.

Spoon the hot mince mixture into a large baking dish and spread it into an even layer. Carefully spoon the mash over the top and smooth it out with the back of a spoon. Sprinkle over the grated cheddar, followed by the breadcrumbs.

Bake for 25–30 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If assembling the pie from chilled components, allow an extra 10–15 minutes in the oven.

Serve with roasted broccoli and cauliflower for a simple, nourishing meal.

Freezer Tip:

This pie freezes beautifully either before or after baking. Allow it to cool completely, then freeze for up to 3 months. Defrost overnight in the fridge and reheat until piping hot throughout.