Sunday lunch: Cottage pie


How did you fall in love with cooking?

I woke up one day and decided to start recreating all the dishes I had eaten at restaurants, which led to me blogging in 2017.

What's your favourite childhood food memory?

My family and I would always prepare Sunday lunch after church, then sit around the table and feast. It was always such a beautiful scene to watch.

What food resolution do you keep getting wrong?

Trying to stick to a clean, healthy diet.

READ MORE: Sunday lunch: lemon, mustard and honey baked pork

What South African food are you crazy about?

A good old braai with all types of meat, especially boerewors. I’m a big meat lover! What's your go-to quick dinner? Steak and green vegetables.

What famous person would you love to cook for?

Barack and Michelle Obama. I’d make a delectable home-cooked meal, sit down with them, and just soak in all their wisdom.

What do you prefer making from scratch?

Soup, because it always tastes so divine

READ MORE: Sunday lunch: chilli beef shin and tomato

Prep Time: 1 hour


  • 500 g beef mince
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • Dry rosemary
  • Dry oregano
  • Dry Italian herbs
  • Dry thyme
  • 1 heaped spoon of tomato paste
  • 1 tsp of our
  • 500 ml beef stock or two stock cubes dissolved in hot water
  • 2 carrots, chopped
  • 1 cup of peas
  • Olive oil
  • 8 large potatoes, boiled till soft and peeled
  • 1 tsp nutmeg
  • 1 tsp garlic powder
  • 1/2 a cup of melted butter
  • 1 cup hot milk
  • Few drops of black truffle oil
  • Salt and pepper to taste 

READ MORE: The Lazy Makoti cookbook bags international award


For the mince:

1. Preheat oven to 180°C. In a large oven-proof pan, heat oil and saut√© onion and garlic. Add dry herbs and cook until fragrant. Add mince and brown on high heat. Add the tomato paste, our and beef stock. Cover and cook for 15 minutes.

2. Add carrots and cook for five minutes. Add peas and cook for another two minutes. Season with salt and pepper and set aside.

For the potatoes:

1. In a large bowl, mash potatoes and add nutmeg, garlic powder and butter. Mash some more and add hot milk and truffle oil. Combine well.

2. Season with salt and pepper.

3. Transfer mash into a blender and pulse until smooth. Pour mash into a piping bag and decorate over the mince.

4. Cook in oven for 15-20 minutes until the mash is golden on top. Serve warm. 

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