Rama | Recipes

Cottage Pie

  • 30 g Rama Original
  • 1 onion, chopped
  • 2 carrots, peeled and diced
  • 1 garlic clove, finely chopped
  • 500 g extra lean beef mince
  • 300 ml boiling water
  • 1 Knorr Beef Stock Pot
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato puree
  • ¼ tsp ground black pepper
  • 2 tbs cornflour mixed into 4 tbsp. cold water
  • 500 g floury potatoes, cooked
  • 30 g Rama Original, melted
  • 2 tbsp semi-skimmed milk
  • ¼ tsp ground black pepper
  • ¼ tsp ground nutmeg
  1. Preheat the oven to 180°C, 160°C fan, Gas mark 4.

  2. Heat the Rama Original in a large saucepan and add the onions, carrots and garlic. Cook gently on medium heat for 3-4 minutes until onions start to soften, but not brown. Add in the beef and cook on medium heat until meat is browned, stirring well to ensure the mince cooks evenly.

  3. Add in water, Knorr Beef Stock Pot, Worcestershire sauce, tomato puree and black pepper. Stir until well combined and bring to a boil. Lower the heat add the cornflour mixture and leave to simmer for 10-15 minutes.

  4. Meanwhile, mash the potatoes with Rama Original, milk and black pepper.

  5. Remove the beef from the heat and spoon the mince into an ovenproof dish. Top with the mash and a sprinkle of nutmeg and bake in oven for 30 minutes uncovered until golden brown.
Tip: Perfect with garden peas and sweetcorn.