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55 • minutes
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4 • serves
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Macaroni Cheese Cottage Pie

5/5 (1)


  • tick1 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick1 onion, diced
  • tick1 carrot, diced
  • tick1 celery stick, diced
  • tick400g premium beef mince (we love Pure South)
  • tick½ cup boiling water
  • tick½ sachet of Maggi Light Brown Gravy
  • tick⅓ cup rosemary, chopped (we love Superb Herb)
  • tick1 can Chantal Organics Chopped Tomatoes
  • tick1 tsp Masterfoods Garlic Salt
  • tick1 box macaroni cheese (we love Diamond)
  • tick1 cup milk
  • tick1 ¼ cups boiling water
  • tick1 tbsp butter
  • tick1 cup grated cheddar cheese


  • Step 1.

    Preheat the oven to 200°C.

  • Step 2.

    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.

  • Step 3.

    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.

  • Step 4.

    To make the macaroni cheese topping: follow packet instructions.

  • Step 5.

    Spoon macaroni cheese over mince in the pie dish and sprinkle liberally with cheese.

  • Step 6.

    Bake in the oven for 35 minutes, until golden and the cheese has bubbled. Serve while hot. Yum!

Chantal Organics Products used

Chopped Tomatoes
Extra Virgin Olive Oil

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