spicy cottage pie

Spicy Wors Cottage Pie

A unique full-flavoured meaty dished with complex aromatic flavours found in the blend of Indian spices, the result is a rich, spiced-but-not-overpowering stew—comforting, aromatic, and balanced between earthy, warm, and slightly sweet-spicy tones. All under a rich, creamy & fluffy mashed potato topped with melted cheese.
Print Recipe
Servings 4
Prep Time 30 minutes
Cook Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 500 grams Borewors can use more for a more meaty flavour
  • 100 ml Cooking Oil
  • 1 Onion
  • 1-2 Tomato
  • 400 grams Mixed Frozen veg (peas, corn, beans, carrots)
  • 1-2 tbsp Mixed Indian Spices ±25g
  • .5 tsp Garam Masla Powder
  • .5 tsp Jeero Powder
  • 1 Beef Stock Cube 10g
  • 1-2 Cinnamon Sticks (±5cm) or equivalent number of pieces
  • 3-5 Bay Leaves
  • 1 Rosemary Branch (±5cm) Strip the leaves off
  • Salt & Pepper to taste
  • Grated Cheese
Optional:
  • 1 tsp Corn Flour (heaped) Thicken the sauce
  • 1 tsp Gravy Powder (heaped) Colour and thickening
  • .5 cup Water for corn flour & gravy powder
This recipe is completed with mash potatoes.

Method
 

  1. Chop the onion and add to the pan/pot, adding the oil, cinnamon sticks, and the bay leaves.
    1 Onion, 1-2 Cinnamon Sticks (±5cm), 3-5 Bay Leaves, 100 ml Cooking Oil
  2. Chop the boerewors into chunks (±2cm lengths).
    500 grams Borewors
  3. Cook until onions are transparent, stirring continually to prevent catching or burning.
  4. Add mixed spices, Garam Masala, and Jeera powder to onions and brown further (5–10 minutes).
    1-2 tbsp Mixed Indian Spices, .5 tsp Garam Masla Powder, .5 tsp Jeero Powder
  5. Add boerewors chunks, and seal. Continually stirring.
    Salt & Pepper to taste
  6. Add Rosemary leaves—1 tsp (1 stalk approx. 5cm if using fresh).
    1 Rosemary Branch (±5cm)
  7. Dissolve stock cube (or powder) in ¾ cup of boiling water, then add to pot.
    1 Beef Stock Cube
  8. Add chopped Tomatoes.
    1-2 Tomato
  9. Simmer for about 20mins.
  10. Add mixed frozen veg.
    400 grams Mixed Frozen veg (peas, corn, beans, carrots)
Notes:
  1. For crispy veg. cook for 5-10mins. Longer for softer veg.
This recipe requires mash potatoes to complete
  1. See "Creamy, Rich, & Fluffy Mash Potato" recipe to complete this dish.

Notes

Final Preparation
Start by spreading the cooked, seasoned minced meat evenly across the base of your ovenproof dish, pressing it down lightly to form a compact layer. Next, spoon the mashed potatoes on top in small dollops to avoid disturbing the meat layer, then gently spread them out with a spatula or fork until the surface is smooth and even. For a rustic look, lightly drag a fork across the mash to create ridges — these will crisp and turn golden during baking, adding both texture and flavour.
Finally sprinkle some cheese over the top and place in the oven at 200°C, until melted and golden.
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