VEGEMITE Cottage Pie

Prep Time: 20 | Cooking Time: 50 | Serves: 4


  • 1 tbsp olive oil
  • 1 brown onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g lean beef mince
  • 1 carrot diced
  • 1 tbsp tomato paste
  • 200ml reduced-salt beef stock
  • 400g can diced tomatoes
  • 1.5 tbsp VEGEMITE Squeezy
  • 2 tsp gravy powder
  • 1 cup frozen peas
  • 700g potatoes, peeled and chopped into 3 cm pieces
  • 20g butter
  • 1/2 cup milk


1. Heat a large frypan over medium heat. Add olive oil and onions and cook for 5-7 minutes until soft. Add the beef, garlic and carrot and cook until the beef is well browned. Add tomato paste and cook for 2 minutes. Add stock, diced tomatoes, VEGEMITE Squeezy and gravy powder and frozen peas. Bring to the boil. Reduce heat to a simmer and cook for 30 minutes, or until the stock has reduced, and the mince has thickened.

2. Peel the potatoes. Place in a large saucepan and cover with cold water. Bring to the boil and cook for 15 minutes or until tender. Drain the potatoes and return to the pan. Mash with a potato masher. Stir through butter and milk a little at a time until you have a soft consistency.

3. Transfer the cooked mince to a 2-litre baking dish.

4. Pre-heat oven to 180°C.

5. Spoon the mashed potato over the mince and bake for 20 minutes or until golden.

6. Remove from the oven and serve with green beans.