Classic Cottage Pie with Red Cabbage & Apple Slaw

Serves: 6 | Cooking Time: 1hr 10mins

OrganicBox Ingredients

Cottage Pie

  • 500g beef mince
  • 700g potatoes, peeled and chopped
  • 250g baby carrots, diced
  • ½ medium brown onion (approx. 130g), diced

Slaw

  • ½ red cabbage (approx. 500g), finely shredded
  • 1 apple, julienned

Pantry

  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 cup beef stock
  • 30g butter
  • ¼ cup milk
  • 2 tbsp olive oil

Slaw Dressing

  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper

  1. Preheat the oven to 200°C (180°C fan-forced).
  2. Place the potatoes into a saucepan of cold salted water. Bring to the boil and cook for 18–20 minutes until tender.
  3. Drain and mash with the butter and milk until smooth.
  4. Meanwhile, heat the olive oil in a large frying pan.
  5. Cook the onion and carrots for 5 minutes until softened.
  6. Add the beef mince and cook until browned.
  7. Stir through the tomato paste, Worcestershire sauce and beef stock.
  8. Simmer for 10–15 minutes until thickened.
  9. Spoon the beef mixture into a baking dish.
  10. Spread the mashed potato evenly over the top.
  11. Bake for 25 minutes until golden brown.

Slaw

  1. Combine the shredded red cabbage and julienned apple in a large bowl.
  2. Whisk together the olive oil, apple cider vinegar, Dijon mustard, salt and pepper.
  3. Toss through the slaw just before serving.

Serve alongside the cottage pie.

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