Serves: 6


  • 1 large onion, finely chopped
  • 2 tablespoons B-Well Omega 3 cooking oil
  • 850g Brito’s lean beef mince
  • 50g Rhodes tomato paste sachet
  • 2 tablespoons Worcester sauce
  • 2 teaspoons dried Italian herbs
  • 2 teaspoons chopped garlic
  • 2 cups Knorr beef stock
  • 900g potatoes, peeled and cut into even pieces
  • 80ml butter
  • ⅓ cup Faircape long life milk
  • 800g frozen Brito’s mix vegetables
  • Louis salt and black pepper


  1. In a large pan, pour in the oil and fry the onion until soft and golden, then add in mince and brown lightly (if you don’t use lean mince, reduce your amount of oil)
  2. Add the frozen vegetables to the mince and season to taste
  3. Add the tomato paste, Worcester sauce, dried herbs, garlic, and stock and simmer until reduced and thickened (about 20 mins)
  4. In a large pot, cook the potatoes in salted water until soft; strain potatoes then add milk and butter and mash until smooth
  5. In a large ovenproof dish, spoon a layer of mince and top with mashed potato
  6. Bake at 180˚C for about 20 minutes or until golden brown

Brito’s Tip: If you’re prepping for future meals, after step 5, you can wrap up the pie and freeze it for up to a month. To bake the cottage pie from frozen, put it straight in the oven for about 1 hour 15 mins at 180˚C (or until piping hot throughout).