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Cottage pie with Parmesan mash

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600g Chuck steak, trimmed and diced
Plain flour, for dusting
1 Onion, sliced
1 cup Red wine
1 cup Beef stock
700g Potatoes, peeled and cut into large pieces
¼ cup Milk
½ cup Grated Parmesan cheese
Mixed steamed greens, to serve


1 Preheat the oven to 170°C. Place a large casserole over a moderately high heat. Lightly dust the beef in the flour and cook in a small amount of olive oil for 6 minutes or until nicely coloured. Take the meat out of the pan. You may have to do this in 2 batches.
2 Add the onion to the pan and cook for 1 minute or until lightly coloured. Add the meat back in, along with the wine and stock. Bring up to the boil, cover and bake for 2 hours or until the meat is very tender. Season with salt and pepper.
3 Meanwhile, boil the potatoes until tender. Mash until smooth, adding the milk and most of the cheese, reserving a little for later. Season with salt and pepper.
4 Turn the oven up to 180°c, and place the meat into a baking dish. Spoon the mash on top and sprinkle with the remaining cheese. Bake for 25 minutes or until piping hot and nicely coloured. Serve with broccoli and green beans.


1 If you prefer ‘pulled’ meat, try roughly shredding the cooked beef with 2 forks.
2 Both the meat mixture and the mashed potato can be pre-prepared and refrigerated.
3 For a herby variation, try folding some chopped parsley or chives through the mash.
4 You can substitute the Parmesan cheese with grated Cheddar cheese.
5 For a bigger veggie hit, try adding some diced carrots or celery along with the sliced onion.