March 30, 2026

Easy Cottage Pie

Serves:

Cooking Time:

< 45 min

This cottage pie is Lancewood’s take on the classic: cinnamon warms the beef mince without turning it into a curry, and LANCEWOOD® Medium Fat Plain Cream Cheese swapped in for butter and milk gives the mash its tang.

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A hint of cinnamon runs through the mince, warming it through without turning it into a curry. LANCEWOOD® Medium Fat Plain Cream Cheese worked into the mash gives it a smooth tang, the kind that turns a plain mash topping into something worth scraping the dish for.

Put this on the table and there’s a rare kind of silence, forks working before anyone’s said a word. It’s proper family dinner food, the sort people go back for seconds, and it reheats just as well the next day.

Ingredients:

30 ml olive oil
5 ml crushed garlic
1 onion(s), diced
1 carrot(s), chopped
500 g mince
15 ml Worcestershire sauce
2.5 ml ground cinnamon
15 ml mixed herbs
salt & freshly ground black pepper to taste
30 ml tomato purée
15 ml flour
250 ml beef stock
800 g potato(es), cooked and mashed
salt, a pinch
115 g LANCEWOOD® Medium Fat Plain Cream Cheese

Method

Preheat the oven to 200°C.
Add the olive oil, garlic, onion, carrot and mince to a pot. Place over a medium heat and fry for 10 minutes.
Remove from heat and add the Worcestershire sauce, cinnamon, herbs, seasoning, tomato purée and flour. Mix until well combined.
Add the beef stock and allow to simmer over a low heat for 10 – 15 minutes.
In a separate bowl, combine the warm mashed potatoes with the salt and cream cheese.
Once the mince mixture has cooked, place it in a baking dish and top with mashed potatoes. Run lines across the mashed potatoes with a fork and bake for 20 – 25 minutes.
Serve with a sprinkle of chopped parsley.