Herb Cottage Pie with Horseradish Mash

Number of Portions
Herb Cottage Pie with Horseradish Mash


- 1.4 kg lean mince
- 450 grams onions, chopped
- 15 grams Mixed Herbs
- 40 grams plain flour
- 750 ml beef stock
- 1.5 kg potatoes, peeled and diced
- 300 grams carrots, diced
- 300 grams peas
- 50 grams Horseradish Sauce
- 100 grams butter or margarine
- Ground Black Pepper to taste
- Sea Salt to taste


Pre-heat the oven to 200°C; / Gas mark 6.

Bring a large pan of water to the boil, add the potatoes and boil until tender.

Meanwhile, brown the minced beef with the onion in a large pan, draining off the excess fat.

Stir in the Schwartz for Chef Mixed Herbs and flour.

Blend in the stock to a puree. Bring to the boil, stirring.

Mash the potatoes with the butter, stir in the Schwartz for Chef Horseradish Sauce and season with the Ground Black Pepper and Sea Salt.

Transfer the meat mixture to an ovenproof dish, top with the horseradish mash and oven bake for 30-40 minutes, until golden.

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