Restaurant-style cottage pie designed as a high-protein meal prep. Features a rich beef filling with silky mashed potato topping, baked golden in meal prep containers. Packed with flavour, convenience, and balanced macros.
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1
Prepare potatoes: Peel 1 kg of all rounder potatoes and chop into evenly-sized pieces. Place in a large pot and cover with cold water about 1 to 1.5 inches above the potatoes. Bring to a boil over high heat with salt, then simmer gently for 15–18 minutes until fork tender. Drain and set aside.
2
Prep vegetables: Using the larger side of a box grater, grate 1 onion, 1 carrot, and 1 celery stick. Crush and roughly chop 4 garlic cloves.
3
Build the beef base: Heat a large pan over medium-high heat and add 1 tbsp olive oil. Add the grated onion, carrot, and celery with a pinch of salt, cooking gently for 6–8 minutes until softened and the juices dissolve into the oil to form the sauce base. Keep stirring to prevent burning.
4
Add the garlic and cook for about 1 minute, stirring regularly, until fragrant.
5
Turn heat to high and add 1 kg lean beef mince. Spread it on the pan surface and let it sit for 1–2 minutes to build a crust, then break it apart and cook, stirring, for 7–8 minutes until no longer pink. Season with salt and cracked black pepper.
6
Once the beef is browned and most liquid has evaporated, add 3 tbsp tomato paste. Stir and cook for about 2 minutes to caramelize and deepen the flavour.
7
Pour in 2 tbsp Worcestershire sauce, 1 tbsp balsamic vinegar, and 900 ml beef stock. Add 8 sprigs of thyme, 3 sprigs of rosemary, and 3 bay leaves. Scrape the base of the pan to lift up all the caramelized fond.
8
Bring to a boil, then reduce heat and simmer gently for 25–30 minutes, stirring occasionally, until the sauce reduces and thickens into a glossy consistency that clings to the beef. Season to taste.
9
Finish the mash: Mash the drained cooked potatoes until completely smooth. Stir through 3 tbsp unsalted butter and 125 ml warm milk. Add 1 egg yolk for richness and colour, which will help the mash bake to a beautiful golden finish with crispy bits on top. Season to taste with salt and white pepper.
10
Finish the sauce: Once the beef sauce has thickened and become glossy, remove the herb sprigs and bay leaves. Add 200 g frozen peas and stir well. Cook for 1 minute, then remove from heat. Double-check seasoning.
11
Assemble and portion: Divide the beef filling evenly among five 750 ml oven-safe meal prep containers. Spoon the mash over the top, spreading it to the edges to seal in the filling. Rough up the surface with a fork for better browning.
12
Bake: Place the containers on a tray for easy transfer. Bake at 200°C (400°F) for 20–25 minutes until the tops are golden brown and lightly crisp.
13
Cool and store: Allow to cool completely before sealing with lids to prevent the potato from becoming soggy. Stores for 4 days in the fridge or up to 4 months in the freezer.
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