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  • 500 lean beef mince
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 290 g can Wattie's Tomato Puree
  • 1 cup beef stock
  • 1 Tbsp Lea and Perrins Worcestershire Sauce
  • 2 Tbsp Wattie's Tomato Sauce
  • ½ 700 g bag Wattie's frozen Vitality Mix

  • Herb Crumb
  • 1 ½ cups fresh wholemeal breadcrumbs
  • 1 Tbsp chopped fresh parsley
  • 1 Tbsp chopped fresh basil
  • 15 g butter, melted

Tomato Purée

Smooth puréed tomato that can be used as a base to make sauces, casseroles & soups.


1. Pre-heat oven to 200°C. Heat a dash oil in a pan and brown the mince with the chopped onion and garlic, breaking up the mince with a fork if necessary.

2. Add Wattie’s Tomato Purée, beef stock, Lea & Perrins Worcestershire Sauce and Wattie’s Tomato Sauce. Bring to the boil. Reduce heat and simmer for 20 minutes until sauce is reduced by half and mince cooked.

3. Stir through Wattie’s frozen Vitality Mix.

4. Divide mince and vegetables between 6 individual ramekin dishes (1 cup capacity) or ovenproof dish. To make herb crumb mix, combine all ingredients and sprinkle over pies. Bake for 10-15 minutes until the crumbs are golden and filling hot. Serve with mashed potatoes and seasonal vegetables on the side.

Rate and Review

2 Ratings Country Cottage Pie

Reviews (2)

Renee's Rating
John Bathurst's Review | Rating

There isn't enough butter to make the breadcrumbs stick together--they go everywhere when served up. I wonder if the ingredients should read 150g butter?