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Curtis Stone's nonna's cottage pie

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  • Nut free
  • Peanut free
  • Egg free

For a tasty twist on the classic mashed potato topped pie, Curtis Stone uses Italian style beef and pork mince and parmesan cheese.

  • Serves4
  • Cook time25 minutes
  • Prep time15 minutes, + 5 mins standing time
Curtis Stone's Nonna's Cottage Pie garnished with oregano leaves in an oven dish. Salt to the side, arranged on a marble table with a grey towel.


  • 1kg brushed potatoes, peeled, cut into 5cm pieces
  • 1 cup (250ml) milk, warmed
  • ¾ cup (60g) finely grated parmesan, divided
  • 500g Cook with Curtis Italian Recipe Beef & Pork Mince
  • 500g jar tomato pasta sauce

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place potatoes in a large saucepan and add enough cold water to cover them by 3cm. Bring to a simmer over high heat. Reduce heat to medium and simmer for 20 mins or until tender. Drain. Return the potatoes to saucepan and mash with the milk and ½ cup (40g) parmesan. Season with salt and pepper.
  2. Step 2

    Meanwhile, heat a 6-cup (1.5L), 25cm (base measurement) ovenproof non-stick frying pan over high heat. Add the mince and cook, stirring to break up lumps, for 3 mins or until cooked through.
  3. Step 3

    Add the pasta sauce and ½ cup (125ml) water. Bring to a simmer over low heat. Cook, stirring occasionally, for 10 mins or until sauce thickens slightly. Season with salt and pepper.
  4. Step 4

    Position grill rack about 13cm below grill and preheat grill on high. Spread potato mixture over the meat filling. Sprinkle with the remaining parmesan. Grill for 4 mins or until top is golden. Stand for 5 mins before serving.