Cottage Pie (Two carbs. Zero regrets)

This is the dish I turn to when I want all the comfort, all the flavour, and all the smiles around the table. Think rich, spiced mince, elbow pasta and a fluffy layer of mash that browns up like golden sunshine in the oven. It’s a South African kitchen classic — done my way.

What You’ll Need:

Mince Layer:

• 500g beef mince (or lentils for a veggie version)

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 tsp thyme or mixed herbs

• 1 tbsp tomato paste

• 1 can chopped tomatoes or 2 fresh blended

• Salt, pepper, chilli flakes & spices

• Handful of peas or corn (optional)
  
  

Pasta Layer:

• 1½ cups elbow macaroni

• 2 tbsp butter

• Pinch of nutmeg (optional), salt & pepper
  
  

Mash Layer:

• 4–5 medium potatoes, peeled & chopped

• 2 tbsp butter

• ½ cup milk or cream (or more, to taste)

• Salt to taste

How to Bring the Magic Together:

1. Boil potatoes until soft. Mash with butter, milk, and salt. Keep it fluffy and creamy.

2. Cook elbow pasta in salted water until just done. Drain, toss with a little olive oil to keep it from sticking.

3. Sauté onion and garlic in a little oil until soft. Add mince and cook until browned.

4. Add tomato paste, blended tomatoes, herbs, chilli, salt, pepper, and spices. Let it simmer till saucy. Add peas/corn if using.

5. Layer in a baking dish:

   • Bottom: minc

   • Middle: cooked elbow pasta

   • Top: creamy mash (fluff it up with a fork for texture or smooth it out with the back of a spoon)

6. Dot with a bit of butter on top for a golden finish (optional).

7. Bake at 180°C for 20–25 minutes until the top gets a bit of colour.

8. Serve with a salad & enjoy