When I think about Cottage Pie, my memory reaches back to my younger years in New Zealand when the weather was so cold you couldn’t feel your fingers and toes and all you wanted to eat was something delicious, warm and filling. We called it comfort food.

The filling is cooked in the EasyOven and finished off in the oven. Whilst the below recipe is a mix of our favourite vegetable combinations, we often made variations depending on what left-over vegetables in the fridge had to be used up or it was just to cold to go outside to the store. This is a great staple to feed the hungriest of families.

Cottage Pie is made of beef mince however Shepherd’s Pie is made of lamb / sheep mince and Rustic Roast, well that’s just a fancy name to make it sound gourmet without the fancy price tag.


3 cups Potatoes (cooked and mashed with butter and a dash of milk)


  • 1 Tablespoon Oil
  • 1 Medium Onion (diced)
  • 2 Cloves Garlic (diced)
  • 500 grams / 1-pound Beef Mince
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • 1 Cup Mixed Vegetables (Fresh or Frozen)
  • 1 Tablespoon Thyme Herb (Fresh or Dried)
  • 1 Tablespoon Rosemary herb (Fresh or Dried)
  • 1 Cup Tomato Cooking Sauce (Can use Plain Pasta Sauce)
  • 1 Cup Beef Stock
  • 1 Cup Cheese (Grated)
  • ¼ Cup Thyme Sprigs for Garnish.


  1. Add oil, onions and garlic to pot. Fry till golden.
  2. Add beef mince and fry for 2-3 minutes, stirring occasionally.
  3. Add herbs, salt and pepper. Mix well, then add mixed vegetables, tomato cooking sauce and stock.
  4. Bring to the boil and boil for 5 minutes.
  5. Remove pot from heat and place entire pot into the EasyOven™ and close.
  6. Leave in EasyOven™ for 1 hour.


  1. Place cooked mince dish into your pie dish. Making sure it is distributed evenly.
  2. Place mashed potato on top and smooth out.
  3. Sprinkle cheese and season with salt, pepper and sprigs of thyme.
  4. Place in a pre-heated oven (200°C - 392°F) for approx 15 minutes until golden brown.
  5. Serve with crusty bread.

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