Spicy Cottage Pie Recipe

A South African family favourite with our secret ingredient loved by all – Mrs Balls Chutney


Prep Time

20 minutes

Cooking Time

40 minutes



Recipe Ingredients

  • 30 ml SPAR sunflower oil
  • 1 large SPAR Freshline onion, finely chopped
  • 30 ml SPAR cake wheat flour
  • 30 ml SPAR barbeque spice
  • 500 g SPAR lean beef mince
  • 350 ml water
  • 45 ml Mrs Balls Chutney
  • 125 g SPAR Freshline fresh brown mushrooms, sliced
  • 125 g SPAR frozen corn
  • 125 g SPAR frozen peas
  • 30 ml SPAR Freshline Parsley, chopped


  • 8 SPAR Freshline potatoes, peeled and cut into quarters
  • SPAR Sea Salt
  • Paprika
  • 30 g SPAR butter or margarine
  • 100 g SPAR mature cheddar cheese, grated
  • 5 ml English mustard
  • 3 ml baking powder
  • 60 ml SPAR low fat milk

Recipe Method

  1. Preheat the oven to 200 ºC.
  2. Sauté onion in oil until soft. Stir in flour, barbecue Spice and beef mince. Cook over a low heat until mince changes colour.
  3. Gradually add water, chutney, mushrooms and corn, then cook for 15 – 20 minutes.  Add peas and parsley and allow to heat through. 
  4. Topping: Meanwhile, boil the potatoes. As soon as they're cooked, drain and mash them in the pot while still steaming hot.
  5. Beat in the seasoning, butter or margarine, cheese, mustard, baking powder and enough milk to give a creamy texture.
  6. Place the meat and sauce in a greased ovenproof dish. Cover with the potato topping. Spread with a knife to create peaks. Bake for 15 minutes or until golden brown on top.

Hints & Tips

A great dish to freeze.  Cool to room temperature, cover with SPAR plastic wrap and freeze for up to 3 months.  To reheat: defrost completely and then warm in the oven at 180 ºC for 30 minutes or until heated through.