Cottage Pie

Boil a pot of water and add a little salt. Peel and cut 3-4 large russet potatoes into quarters.

In another bowl, mix in 3 tablespoons of butter and a pinch of white onion powder, then set aside.

Add the pre-cut potatoes to the boiling water and cook until tender. Once done, drain and mash the potatoes thoroughly while still warm. Season with salt as needed.

Heat up some oil in a pan over medium heat, add 3 cloves of finely chopped garlic and sauté for about 2 minutes until fragrant but not browned.

Add 1 package of ground beef to the pan and break it into small pieces using a spatula. Season with salt and pepper as needed, and let the meat cook until fully done (about 8-10 minutes).

Stir in 4 tablespoons of bolognese sauce, a pinch of fresh parsley powder, and beef stock powder for additional flavoring. Let it simmer gently while stirring occasionally to avoid sticking.

Once the ground beef is cooked, remove from heat and transfer into a baking dish or individual ramekins. Use a spatula to create an even layer on top.

Evenly spread the mashed potatoes over the meat mixture in each dish, ensuring they cover it completely.

For the topping, sprinkle some of the Perfect Italiano Parmesan cheese over the mashed potato layer and add Perfect Italiano Perfect Pizza slices on top. You can also use more shredded Parmesan for extra melted cheesy goodness.

Preheat an air fryer to 170°C (340°F). Place the baking dishes with cottage pie into the air fryer basket, ensuring there is enough space between each dish. Cook for approximately 5 minutes until the cheese melts and turns golden brown.

Remove from the air fryer and let cool slightly before serving. Enjoy your rich and creamy cottage pie as a deliciousift during Ramadan.