Today's Tasty Pick: Cottage pie with baked eggs

It’s Wednesday — not quite the weekend, but you have made it this far. You want something warm, filling, and a little special without too much work.

This Cottage Pie with Baked Eggs recipe is just the thing. It’s classic comfort food with a little twist — creamy mash, rich beef, and baked eggs on top that turn golden in the oven. Easy to make, cosy to eat, and perfect for a night when you need a little lift.

How to make a Cottage pie with baked eggs

Serves: 6
Preparation time: 20 minutes
Cooking time: 50 minutes
Cost per recipe: Serves 6 for under R150

Ingredients:
For the mash:

6 potatoes, peeled and cubed
125 ml (½ cup) milk
80 ml (1/3 cup) margarine
Salt and pepper

For the mince:

15 ml (1 tbsp) sunflower oil+ extra
500g beef mince
1 onion, finely chopped
410g tin Italian style tomatoes
250 ml (1 cup) frozen mixed veg
4-6 eggs

Method:

For the mash, cook the potatoes in salted boiling water for about 20 minutes or until
soft. Drain. Mash with the milk and margarine. Season with salt.
Meanwhile, for the mince, heat the oil on high and fry the mince for about 8 minutes
or until browned. Season with salt and pepper. Set aside. Sauté the onion for about 5
minutes or until golden.
Return mince with the tomatoes and frozen veg. Cover, bring to a boil and simmer
for 5 minutes. Season with salt and pepper.
Preheat oven to 200◦C. Spread the mince into a 24 cm ovenproof dish. Top with the
mash and pull a fork through the top to flatten. Bake for 20 minutes.
Remove from the oven and make 4-6 egg sized wells in the mash with a spoon. Crack
an egg into each well. Bake for about 10 minutes or until the whites are set and yolks
are cooked to your liking.

*The image and recipe were supplied by The South African Poultry Association

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