Cottage Pie & Sautéed Vegetables

Heat a pan over medium heat and add vegetable oil.

Sauté the onion and carrot cubes until golden brown, then add the beef mince and cook until browned.

Add the garlic, dried herbs, salt, and pepper.

In a small bowl, mix Oh So Gravy powder with water until smooth, then pour into the pan.

Simmer until the sauce has reduced and is coating the meat.

Transfer the filling to a baking dish.

Boil potatoes in water until soft.

Drain and mash with butter and milk until smooth.

Add the nutmeg, salt, and pepper, and mix well.

Spread the mashed potatoes over the beef filling and smooth it out.

Sprinkle grated cheddar cheese on top.

Preheat oven to 180°C.

Bake for 20 minutes until golden brown on top.

Heat vegetable oil in a pan over high heat.

Add red pepper and yellow pepper, then remove.

Repeat the process for the baby marrows and carrot slices.

All the vegetables should be a bit crunchy but with color.

Add all vegetables together in the pan and mix well.

Season with salt and black pepper and sauté together for another minute.

Dish up the cottage pie with the sautéed vegetables on the side. Enjoy!