Cottage Pie

Cottage Pie

Cottage Pie

Recipe by Fatima SydowCourse: MainCuisine: Cape Malay

This is my beloved twin sister Gadija’s favourite meal and enjoyed right through the year, winter or
summer. We would sit in the front garden on soft chairs, with plate in hand and munching away
and watching the people walk with their families to Mnandi beach for the day, one of my favourite
memories. We will end the day with a fat juicy piece of watermelon and say, “Aunt Life grand.”


  • 1 kg steak mince

  • 1 onion, finely chopped

  • 3 cloves of garlic, finely chopped

  • 2 tbsp oil

  • 1 green pepper, chopped

  • 1 red pepper, chopped

  • Salt to taste

  • 2 tsp ground black pepper

  • 1 tsp ground coriander

  • A pinch of nutmeg

  • 1 egg

  • 3 slices of bread, soaked in milk and squeezed dry

  • 1 tbsp fresh coriander, chopped

  • 1 tbsp fresh parsley, chopped

  • 1 tsp. crushed chillies

  • 1 kg potatoes

  • 1 egg yolk

  • 100 g butter

  • 1 cup hot milk

  • Salt to season

  • Pinch of nutmeg

  • 1 cup cheddar cheese, grated


  • Peel and cube the potatoes. Cook in salted water until soft. Drain the potatoes in a colander. Transfer the potatoes back to the warm pot and mash for a minute.
  • Add the milk and butter and mash until smooth. Beat in the egg yolk and add the cheese and nutmeg.
  • Heat the oil in a pot. Add the onions, green and red pepper and salt and fry until golden brown.
  • Next, add the mince, garlic and spices and braise for 30 minutes adding a little water when required, stirring occasionally. Transfer to a bowl and allow cooling for 10 minutes.
  • Mix in the bread, egg, coriander and parsley until well combined. Spoon the mince mixture into an ovenproof dish. Spread the mashed potato on top of the mince mixture.
  • Bake for 35 minutes in a preheated oven on 180˚C.
  • Serve with yellow rice and vegetables or a delicious salad.

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