Cottage Pie

Cottage pie is a traditional poor man’s dish made with either beef or lamb. Since such meats are pretty expensive in Singapore, I went ahead and made my own version using pork and chicken mince instead. The total cost of my ingredients added up to $11, and the resulting dish gave me four hearty portions.

It was my first time making shepherd’s pie and I found it to be quite easy to make. Leftovers also freeze really well. Maybe I could continue to make this when I start work!


One pack of pork mince (approx 250g)
One pack of chicken mince (approx 250g)
Vegetables of your choosing – I used capsicums for colour and corn kennels
Worcestershire sauce
Soya sauce
Onion (diced) – half an onion will do
Garlic (diced) – just a few pieces
Stock (100ml – I used chicken stock)


  1. Boil the potatoes. Leave aside.
  2. Marinate the meats in a mix of garlic, worcestershire and soya sauce.
  3. Heat the pan, and fry the onions. When fragrant, add the marinated meats
  4. Add the vegetables
  5. Add the stock and allow to simmer for about ten minutes
  6. By this time, your potatoes should be cooked. Mash them up and mix in a little milk to help give a smooth texture
  7. In a baking dish, pile the meat and vegetable mix and top with the mashed potatoes. Sprinkle with cheese
  8. Bake in a pre-heated oven at 180 degree Celsius for fifteen minutes


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