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Belgian cottage pie

Green salad


Total: 55 min


20 min


35 min


4 servings
  • 350 g Ground beef (5% fat)
  • 400 g Tomatocoulis
  • 3 Bintje potatoes
  • 1 Lettuce
  • 2 Onions
  • 2 tablespoon Breadcrumbs
  • 150 mL Milk, 2%
  • 10 g Butter
  • 22.5 mL Olive oil
  • 5 mL cider vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 garlic clove


  • Preheat the oven to 400 °F.
  • Peel the potatoes and cut into pieces.
  • Steam for 15 minutes.
  • Peel and chop the onions.
  • Peel and chop the garlic clove.
  • In a frying pan, heat 40 ml of butter with a little olive oil and brown the onions and garlic.
  • Add the meat and stir to avoid lumps.
  • Cook for 5 minutes, and then add the tomato purée.
  • Mix and cook for another 5 minutes.
  • Drain and crush the potatoes while adding the remaining butter and the milk. Add salt and pepper.
  • In an ovenproof dish, spread the meat-tomato mixture and cover with purée.
  • Sprinkle with breadcrumbs and cook in the oven for 20 minutes until coloured.
  • In the meantime, wash and dry the lettuce.
  • Season with vinaigrette made of olive oil and cider vinegar.
  • Serve hot the Belgian cottage pie along with green salad.

Recipe tips

  • Vary your menu for more pleasure and balance.