Name: Beef, mushroom & vegetable cottage pie
Prep time: 30 min
Total time: 80 min
Yield: 6 servings
Ingredients: Sebago potatoes, peeled and cut into chunks — 1000 g; Full-cream milk — 120 g; Unsalted butter — 25 g; Cheddar cheese, grated — 80 g; Olive oil — 15 g; Lower-fat beef mince, raw — 600 g; Brown onion, diced — 160 g; Carrot, diced — 250 g; Celery, diced — 120 g; Common mushrooms, finely chopped — 250 g; Fresh garlic, crushed — 10 g; Dried thyme — 2 g; Ground black pepper — 1.5 g; Tomato paste, no added salt — 40 g; No-added-salt canned tomatoes, undrained — 400 g; Prepared stock — 250 g; Worcestershire sauce — 20 g; Frozen green peas — 160 g; Iodised salt — 2 g

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At a glance

All meals · 30 minutes active preparation · 80 minutes total · meal

Method range: 3–12 servings.

Contains: milk, mushroom. Check individual packaging and cross-contact information; this is not an allergy-safety guarantee.

Estimated per serving

Energy: 1877 kJ
Protein: 35.2 g
Carbs: 34.6 g
Fat: 16.1 g

Iron: 4.5 mg
Calcium: 198.8 mg
Folate: 122.9 µg
Vitamin C: 43.3 mg

* Partial ingredient data. Additional cooking losses may not be included. Open recipe for all vitamins, minerals and calculation notes.

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Calculation limitations

Further heating in this recipe is not covered by the food record or a reviewed cooking factor. Reported contributions remain estimates.

Ingredients

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Nutrition weights for 6 servings. Changing the batch size keeps the per-serving nutrition the same.

Sebago potatoes, peeled and cut into chunks1,000 g
Full-cream milk120 g
Unsalted butter25 g
Cheddar cheese, grated80 g
Olive oil15 g
Lower-fat beef mince, raw600 g
Brown onion, diced160 g
Carrot, diced250 g
Celery, diced120 g
Common mushrooms, finely chopped250 g
Fresh garlic, crushed10 g
Dried thyme2 g
Ground black pepper1.5 g
Tomato paste, no added salt40 g
No-added-salt canned tomatoes, undrained400 g
Prepared stock250 g
Worcestershire sauce20 g
Frozen green peas160 g
Iodised salt2 g

Method

Put the potatoes in a large saucepan, cover with cold water and bring to a boil. Simmer for 15–18 minutes until a knife slides through easily. Drain well, return to the dry hot pan for 1 minute, then mash with the milk, butter and half the cheddar until smooth.
While the potatoes cook, heat the olive oil in a large frying pan over medium-high heat. Brown the beef in two batches, breaking it into small pieces, until no pink remains and it reaches at least 71°C. Transfer each batch to a bowl.
Reduce the heat to medium. Add the onion, carrot and celery and cook for 7 minutes. Add the mushrooms and cook for 6–8 minutes until their liquid evaporates and the edges colour. Stir in the garlic, thyme, pepper and tomato paste for 1 minute.
Return the beef. Add the canned tomatoes, stock and Worcestershire sauce. Simmer uncovered for 15–20 minutes, stirring occasionally, until thick enough that a spoon dragged across the pan leaves a trail for a moment. Stir in the peas and iodised salt, then transfer to the baking dish.
Spoon over the mash and rough the surface with a fork. Scatter over the remaining cheddar. Bake at 200°C conventional or 180°C fan-forced for 20–25 minutes until the filling bubbles at the edges and the top is golden. Rest for 10 minutes before serving so the filling settles.

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Show amountsAU/NZ reference profile

Macros and selected micronutrients. Open All nutrients for the full nutrient and food-component profile. Availability varies by ingredient. Select a nutrient to see which ingredients supply it.

Overview, per serving
Nutrient	Amount	Reference comparison
	1877 kJCooking estimate incomplete	—
	35.2 gCooking estimate incomplete	—
	16.1 gCooking estimate incomplete	—
	9.5 gCooking estimate incomplete	38%AI · reported contribution only
	34.6 gCooking estimate incomplete	—
	199 mgCooking estimate incomplete	20%RDI · reported contribution only
	24 µgCooking estimate incomplete	16%RDI · reported contribution only
	4.5 mgCooking estimate incomplete	25%RDI · reported contribution only
	3.31 µgCooking estimate incomplete	138%RDI · reported contribution only
	123 µgCooking estimate incomplete	31%RDI · reported contribution only
	43.3 mgCooking estimate incomplete	96%RDI · reported contribution only

Estimates from the identified food records, including dated product labels where specified. “Not reported” is unknown; partial totals may be incomplete. Whole-batch amounts are not compared against one person’s daily reference. Per-serving percentages compare one serving with daily RDI/AI targets for Women 31–50 years, not upper limits. Values use foods in their recorded states; additional cooking losses are not modelled unless you select a supported method when editing ingredients.

About this recipe

Editorially reviewed for ingredient-method agreement, flavour structure, moisture control, practical timings and food-safety cues. Compound products and cross-contact remain label-dependent.

MorselMetrics kitchen ideas · MorselMetrics original recipe content

Original AI-assisted recipe development for MorselMetrics. Editorially reviewed. Nutrition calculated from attributed food-composition sources.

Calculation assumptions & recipe adaptations

Estimated from weighed edible ingredients using existing source-backed food records. Cooking changes without a supported model remain unadjusted; unknown nutrient values remain unknown.

Sebago potatoes, peeled and cut into chunks: Whole-recipe edible weight.
Full-cream milk: Whole-recipe edible weight.
Unsalted butter: Whole-recipe edible weight.
Cheddar cheese, grated: Whole-recipe edible weight.
Olive oil: Whole-recipe edible weight.
Lower-fat beef mince, raw: Whole-recipe edible weight.
Brown onion, diced: Whole-recipe edible weight.
Carrot, diced: Whole-recipe edible weight.
Celery, diced: Whole-recipe edible weight.
Common mushrooms, finely chopped: Whole-recipe edible weight.
Fresh garlic, crushed: Whole-recipe edible weight.
Dried thyme: Whole-recipe edible weight.
Ground black pepper: Whole-recipe edible weight.
Tomato paste, no added salt: Whole-recipe edible weight.
No-added-salt canned tomatoes, undrained: Whole-recipe edible weight.
Prepared stock: Generic prepared stock; sodium and ingredient labels vary.
Worcestershire sauce: Commercial sauce; check the product label for fish, gluten and other allergens.
Frozen green peas: Whole-recipe edible weight.
Iodised salt: Whole-recipe edible weight.

AFCD attribution, data & methods

Food matches used for nutrition

Sebago potatoes, peeled and cut into chunks: Potato, sebago, peeled, raw
Full-cream milk: Milk, cow, fluid, regular fat (~3.5%)
Unsalted butter: Butter, plain, no added salt
Cheddar cheese, grated: Cheese, cheddar, natural, regular fat
Olive oil: Oil, olive
Lower-fat beef mince, raw: Beef, mince, lower fat, raw
Brown onion, diced: Onion, mature, brown skinned, peeled, raw
Carrot, diced: Carrot, mature, peeled, fresh, raw
Celery, diced: Celery, fresh, raw
Common mushrooms, finely chopped: Mushroom, common, fresh, raw
Fresh garlic, crushed: Garlic, peeled, fresh, raw
Dried thyme: Thyme, dried, ground
Ground black pepper: Pepper, black, ground
Tomato paste, no added salt: Tomato, paste, no added salt
No-added-salt canned tomatoes, undrained: Tomato, whole, canned in tomato juice, no added salt, undrained
Prepared stock: Stock, liquid, all flavours (except fish), prepared from commercial powder or cube
Worcestershire sauce: Sauce, Worcestershire, commercial
Frozen green peas: Pea, green, frozen, boiled, drained
Iodised salt: Salt, table, iodised

Beef, mushroom & vegetable cottage pie

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