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Middle Eastern Cottage Pie

Updated: Nov 13, 2023

Recipe courtesy of Australian Beef

Serves 4 | 85 mins


  • 500g lean beef mince

  • 1 tbsp olive oil

  • 2 cloves garlic, crushed

  • 1 brown onion, finely chopped

  • 1 large carrot, finely diced

  • 1 celery stalk, finely diced

  • 1 small eggplant, diced into 1cm pieces

  • 750ml tomato passata

  • ½ cup frozen peas

  • 350g sweet potato, peeled, thinly sliced

  • ¼ cup finely grated parmesan + extra shaved parmesan, to serve

  • ¼ cup small basil leaves

  • Baby rocket, to serve


1. Preheat the oven to 190°C (170°C fan-forced). Heat oil in a large non-stick frypan over medium-high heat. Cook garlic for 1 minute, then add onion, carrot, celery and eggplant.

2. Cook for 5 minutes or until onion has softened. Add mince and cook for 5 minutes until browned.

3. Stir in the passata. Reduce heat, cover and simmer the beef mixture for 10 minutes until thickened. Season.

4. Spoon the beef mixture into a lightly oiled baking dish (1.5L capacity). Arrange sweet potato slices over the mince mixture. Cook, covered with foil, for about 30-35 minutes or until potato is tender.

5. Preheat oven to grill. Sprinkle sweet potato with parmesan, and grill for 3 to 4 minutes, or until golden and melted. Sprinkle with shaved parmesan and basil and serve with baby rocket leaves.


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