Chutney Cottage Pie

How To Make Chutney Cottage Pie

1. Start by boiling the peeled and cubed potatoes in salted water for about 15–20 minutes, or until fork-tender.
2. Once cooked, drain and mash the potatoes with butter, milk, salt, and pepper, then set aside.
3. While the potatoes are cooking, heat the olive oil in a large pan over medium heat and sauté the chopped onion until soft and translucent.
4. Add the garlic and diced carrots, and cook for an additional 5–7 minutes until the carrots start to soften.
5. Stir in the beef mince, breaking it up as it browns, and cook until the meat is fully browned.
6. Once the meat is cooked through, mix in the tomato paste, Worcestershire sauce, dried thyme, and beef stock.
7. Stir in Mrs. Ball’s Original Chutney and let the mixture simmer for 15–20 minutes, allowing the flavours to blend and thicken.
8. Taste and adjust the seasoning as necessary, adding more chutney if you prefer a sweeter flavour.
9. Preheat your oven to 200°C (or 180°C fan).
10. Transfer the meat filling into a baking dish, then spread the mashed potatoes evenly on top.
11. If desired, sprinkle some grated cheddar cheese over the mash.
12. Bake for 20–25 minutes, or until the top is golden and the edges are bubbling.
13. Serve the cottage pie hot, with green vegetables or a fresh salad on the side, and don’t forget to add an extra spoonful of Mrs. Ball’s Chutney for that perfect finishing touch!