Macaroni Cheese Cottage Pie
Macaroni Cheese Cottage Pie
We’ve combined two comfort foods to make the ultimate macaroni cheese cottage pie. Make this on a cold night when you need some delicious comfort. It’s so yum that you’ll surely be going back for seconds.
Servings 4 people
INGREDIENTS
- 400g Pure South Premium Beef Mince
- 1 tbsp avocado cooking oil
- 1 Onion, diced
- 1 Carrot, diced
- 1 Celery stick, diced
- ½ cup Boiling water
- ½ sachet of light brown gravy
- ⅓ cup rosemary, chopped
- 1 can chopped tomatoes
- 1 tsp Garlic salt
- 1 box Macaroni
- 1 cup Milk
- 1 ¼ cups Boiling water
- 1 tbsp Butter
- 1 cup Grated cheddar cheese
INSTRUCTIONS
- 400g Pure South Premium Beef Mince
- Preheat the oven to 200°C.
- Heat a large frying pan over medium heat. Add oil, onion, carrot and celery and fry for 5-7 minutes. Add mince and more oil if necessary and cook until the mince has browned, stirring often.
- In a small jug mix boiling water with half of the gravy sachet. Add rosemary, gravy and tomatoes to the mince and simmer for 10 minutes.
- Season with garlic salt then transfer to your oven-proof pie dish.
- To make the macaroni cheese topping: follow packet instructions.
- Spoon macaroni cheese over mince in the pie dish and sprinkle liberally with cheese.
- Bake in the oven for 35 minutes, until golden and the cheese has bubbled. Serve while hot. Yum!
