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Photo of Cottage pie by WW

Cottage pie

Total Time
6 hr 25 min
20 min
6 hr 5 min
Winter wouldn’t be winter without a rustic cottage pie. This slow-cooked version has a few modern twists with the addition of lentils a potato-chip- like topping for extra crunch and flavour. It’s tasty and a fabulous dish to serve when entertaining in the cooler months.


Lean beef mince, raw

600 g


2 clove(s), thinly sliced

Brown onion

1 medium, finely chopped


2 medium, finely chopped


2 stick(s), finely chopped

Red capsicum

1 medium, finely chopped

Fresh rosemary

1 tbs, finely chopped

Tomato paste

2 tbs

Worcestershire sauce

2 tbs

Lentils, canned, rinsed, drained

1 400g can, (240g)

Salt-reduced liquid beef stock

cup(s), (160ml)


1½ tbs


400 g, thinly sliced

Smoked paprika

½ tsp

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook mince, stirring to break up lumps, for 5 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Add garlic, onion, carrot, celery, capsicum, rosemary, tomato paste, Worcestershire and lentils to slow cooker. Combine stock and cornflour in a small bowl. Stir stock mixture into beef mixture. Arrange potato, slightly overlapping, over beef mixture. Sprinkle with paprika. Cook, covered, on low for 6 hours (or high for 3 hours). Serve.


SERVING SUGGESTION: Zucchini batons. TIPS: Use a mandolin or food processor to cut potatoes into 3mm-thick slices. IN THE OVEN - If you don’t have a slow cooker, preheat oven to 160°C or 140°C fan-forced and cook pie, uncovered, in a large baking dish for 1 1/2 – 2 hours or until potatoes are tender. Cover with foil if browning too quickly.