Goulash Cottage Pie

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Featured Product: Hungarian Salami Twin Pack

Think the flavours of a classic goulash – paprika, red and green capsicums cooked with beef mince, rather than casserole beef and then topped with cheesy mash potato laced with Hungarian salami and you have Skara’s Goulash Cottage Pie. It is packed with the delicate flavour of paprika that kids will love and also contains 5 different vegetables, making it the perfect family meal.

Product substitutes: Pepperoni 100gm (2 sticks) or Croatian Salami 100gm


  • Pie

  • 2 tablespoons olive oil

  • 1kg beef mince

  • 1 large brown onion, peeled and diced

  • 2 cloves garlic, crushed

  • 50g Adelaide Hills Hungarian Salami, chopped

  • 1 large carrot, peeled and diced

  • 1 stick celery, diced

  • 1 red capsicum

  • 1 green capsicum

  • 1 tablespoon sweet paprika

  • 2 tablespoons plain flour

  • ¼ cup tomato paste

  • 1 teaspoon dried thyme

  • ½ cup red wine

  • 2 cups (500ml) beef stock

  • Salt flakes and freshly ground black pepper

  • Hungarian Salami Mash potato

  • 1 kg potatoes, peeled

  • 60g unsalted butter

  • ¾ cup strong cheddar, grated

  • 1 teaspoon dried English mustard

  • 50g Adelaide Hills Hungarian Salami

  • Salt flakes and freshly ground black pepper

  • Prep time: 20 Minutes
  • Cooking time: 1 Hour 40 Minutes
  • Serves: 6-8


  1. For the pie filling, heat 2 teaspoons olive oil in a large non-stick saute pan over a medium-high heat. Add beef mince and cook for 5-10 minutes or until browned. Set aside until required.
  2. Heat remaining olive oil in the same pan and reduce heat to low. Add onion, garlic, salami, carrot, celery, capsicums and paprika, stirring until well coated. Cover and cook for 10 minutes or until vegetables are tender.
  3. Return browned mince to the pan and increase heat to medium. Add flour, tomato paste and 1 teaspoon dried thyme, stirring until well combined. Add wine and beef stock, stirring to combine. Bring to the boil, then reduce heat to a gentle simmer and cook uncovered for 30 minutes, stirring occasionally to prevent bottom sticking. Season with salt and pepper.
  4. Meanwhile for the mash, steam potatoes for 15 minutes or until very tender. Remove from heat and mash until smooth. Add butter, cheddar, mustard, salami, salt and pepper, stirring until mash is well combined and smooth.
  5. Preheat oven to 200°C (180°C fan-forced).
  6. Spoon pie filling into a large ovenproof dish and top with mash potato. Place dish on a baking tray in preheated oven and cook for 40 minutes or until top is golden.