Kid Approved: Beef and Veggie Cottage Pie

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs zucchini
• 1pcs carrot
• 2clov garlic
• 300g lean beef mince
• 10g Italian seasoning
• 50g tomato paste
• 40g panko breadcrumbs
• 10g butter
• 15ml olive oil

Method

1. Step 1 — Make potato mash
   Preheat the oven to 200C, fan-forced. Peel the potatoes and cut into 2cm chunks. Put the potato in a medium saucepan of cold salted water and bring to the boil (see Did you know?). Reduce the heat to medium and cook for 10-12 mins until tender. Drain, then return to the pan. Mash the potato until smooth. Add 10g butter, season with salt and pepper and stir until combined.
2. Step 2 — Prep ingredients
   Meanwhile, quarter the zucchini and carrot lengthwise and cut into 1cm chunks. Crush or finely chop 2 garlic cloves.
3. Step 3 — Brown beef mince
   Heat 2 tsp olive oil in a medium deep frypan over high heat. Cook the beef mince, breaking up the lumps with a spoon, for 3-4 mins until browned.
4. Step 4 — Cook filling
   Add the zucchini, carrot, half the Italian seasoning*, half the garlic and 1 tbs water to the mince and cook, stirring, for 2 mins or until the zucchini is softened. Add half the tomato paste* and 80ml (⅓ cup) water and bring to a simmer. Remove the pan from the heat. Season with salt and pepper.
5. Step 5 — Bake pie and serve up
   Put the breadcrumbs, remaining garlic and 1 tsp olive oil in a bowl, season with salt and pepper and stir to combine. Transfer the mince mixture to a 1.25L (5 cup) baking dish. Top with the potato mash, then scatter over the breadcrumb mixture and bake for 12 mins or until golden and bubbling. Divide the cottage pie among bowls and enjoy!
6. Step 6 — Did you know?
   Why do we add potatoes to a pan of cold water? It's so they cook evenly. If they're added to boiling water, they become mushy and overdone on the outside by the time the inside is cooked through.

Allergens

Milch, Sulfit, Gluten, Wheat