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  • Egg free
  • Nut free
  • Peanut free
  • High in protein
  • High in dietary fibre

For a twist on cottage pie, try this meatball version. It’s perfect for casual entertaining or a cosy weeknight dinner.

  • Serves4
  • Cook time45 minutes
  • Prep time15 minutes
Meatball cottage pie


  • 2 x 400g pkts Coles Kitchen Baby Potatoes with Butter & Parsley
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 560g pkt Coles Classic Beef & Pork Meatballs
  • 2 cups Coles Frozen Carrots, Corn & Peas
  • 200ml pkt Coles Traditional Gravy
  • 1 1/2 tbs Worcestershire sauce
  • 2 tsp Dijon mustard

Nutritional information

Per Serve Energy: 2716kJ/650 Cals (31%), Protein: 31g (62%), Fat: 40g (57%), Sat fat: 16g (67%), Carb: 38g (12%), Sugar: 10g (11%), Fibre: 11g (37%), Sodium: 1386mg (69%)

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

    Preheat oven to 200°C. Cook the potatoes in the microwave following packet directions. Use a fork or potato masher to lightly crush the potato.
  2. Step 2

    Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, for 2 mins or until the onion softens. Coarsely chop the meatballs into small pieces and add to the pan. Cook, turning, for 10 mins or until lightly browned. Add the frozen vegetables and stir to combine. Stir in the gravy, Worcestershire sauce and mustard. Bring to the boil. Season. Pour into a 10-cup (2.5L) ovenproof pan and top with the crushed potatoes.
  3. Step 3

    Bake for 30 mins or until the filling is heated through and potatoes are golden.