Microwave cottage pie recipe

2015-07-29 06:00

THIS cottage pie from herb expert Marie Bowker appeared incorrectly in an earlier version of Fever. Below is the correct version:


1 large onion

12.5 ml (2.5 teaspoons) margarine

1 kg beef mince

50gram (100ml) cake flour

250ml (1 cup) beef stock - use 1 stock cube.

100ml tomato sauce

12,5 ml Worcestershire sauce

25ml (1 Tablespoon finely chopped parsley)

5 ml (1 teaspoon) mixed dried herbs

• If fresh herbs are used finely chop give medium-sized leaves

Pinch of pepper

7ml (1 1/4) teaspoon salt


Peel and chop the onion coarsely, place in a deep dish and add the margarine.

Microwave uncovered for 4 minutes on 100% power, stir after first 2 minutes.

Add the beef mince to the onion mix, stir through with a fork. Microwave for 5 minutes on 100% power, stir every 2 minutes to loosen the mix. Add the cake flour and stir until mixed.

Combine the beef stock, tomato sauce, Worcestershire sauce, parsley, herbs and pepper and stir into the meat mix. Cover and microwave for 20 minutes on 70% power, stirring after every 5 minutes. Stir in the salt. Spoon the filling into a dish at least 25x25 cm in diameter and 5,5 cm deep. Leave to cool.

Crust topping

125 ml (half cup) milk

125 ml (half cup) Sunflower oil

1 egg

200ml cake flour

10ml (2 teaspoons) baking powder

Pinch salt

50gram (125ml) grated cheese



Beat the milk, Sunflower oil, egg, flour, baking powder and salt to form a smooth batter. Pour the batter over the meat mix and sprinkle the cheese and paprika over.

Microwave uncovered for 6 to 8 minutes on 100% power. To ensure the topping is cooked through, test with cake skewer. Leave to stand for a few minutes before serving.

Recipe serves six.

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