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RECIPE | Beef & corn cottage pie

No ordinary cottage pie, this comforting dish is flavoured with olives and peppadews and topped with mealie mash

03 March 2019 - 00:00 By Christine Capendale
Beef and corn cottage pie.
Beef and corn cottage pie.
Image: Myburgh du Plessis

Serves: 4


15ml (1 tbsp) oil

2 onions, chopped

600g extra-lean beef mince

10ml (2 tsp) cumin seeds

5ml (1 tsp) ground coriander

2.5 ml chilli flakes OR use chopped fresh chilli to taste

5ml (1 tsp) paprika

Salt and freshly ground black pepper to taste

100ml pitted and chopped green olives

50ml chopped fresh parsley

60ml chopped peppadews

50ml tomato sauce

30ml (2 tbsp) Worcestershire sauce

1 tin (400g) corn kernels, drained

125g creme fraiche

2 eggs

15ml (1 tbsp) chopped fresh basil

Extra basil for serving


  1. Preheat the oven to 180°C.
  2. Heat the oil in a deep ovenproof pan on medium heat and brown the onions.
  3. Turn up the heat and add the beef mince. Stir with a fork to break up the meat and then add the cumin, coriander, chilli and paprika.
  4. Season with salt and pepper and cook until there is no liquid left in the pan.
  5. Lower the heat and stir in the olives, parsley, peppadews, tomato sauce and Worcestershire sauce. Mix well and remove from the heat.
  6. Taste and adjust the seasoning.
  7. Roughly blend together the corn, creme fraiche, eggs and some salt and black pepper. The mixture must be textured. Stir in the basil and pour the mixture over the meat in the pan.
  8. Bake for about 30 minutes until golden and set.
  9. Sprinkle with more fresh basil and serve with a salad.

• Recipe and image from 'MEALS, Effortless Food for Every Occasion' by Christine Capendale, Human &Rousseau, R325.