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Method
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.
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.
Step 3
Bake for 30 mins or until the filling is heated through and potatoes are golden.
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
Description
For a twist on cottage pie, try this meatball version. It’s perfect for casual entertaining or a cosy weeknight dinner.
Method
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.
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.
Step 3
Bake for 30 mins or until the filling is heated through and potatoes are golden.
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