Mini Curried Cottage Pies



Cooking Time:

1hr 5min

Perfect For:

Lunch or Dinner


About this Recipe


  • 420g Green Acres Grass Fed Meatballs
  • 2 small onions, chopped
  • 1 tbsp. crushed garlic
  • 2 tbsp. curry powder
  • 1 tbsp. cumin
  • 1 cup frozen winter vegetables
  • Mashed potato to top







Step 1

Preheat the oven to 180°C

Step 2

Place a large saucepan over a medium heat and add the olive oil

Step 3

Once hot, add the onions, garlic, carrot and winter vegetables and cook until soft and just coloured. Place in bowl and set aside, leaving the juices in the pan

Step 4

Add the Green Acres Grass Fed Meatballs and lightly break down with the use of a wooden spoon to a chunky consistency. Continue to fry, stirring continuously until browned

Step 5

Stir in the curry powder, onion, garlic, cumin. Bring to a gentle boil, then let simmer for 10 minutes. Add the remaining ingredients back into the pan

Step 6

Transfer the mince mix into 12 individual ramekins

Step 7

For the cheesy potato topping, place the potatoes into a pan of cold water and bring to the boil. Once the potatoes are cooked, drain and return to the pan.

Step 8

Heat the butter and milk in a pan to just below simmering point

Step 9

Pass the potatoes through a potato sieve into a bowl. Using a spatula, beat in the hot butter and milk together with the grated cheese. Season with salt and pepper

Step 10

Spread the mash over the top in the ramekins and fluff the top with a fork, glazing lightly with melted butter

Step 11

Place the filled ramekins onto a baking tray and into the oven

Step 12

Cook for 15-20 minutes, or until the pies are heated right through and the potato topping has lightly browned. Serve immediately

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