This cottage pie recipe is a great way of getting the whole family more of their five-a-day. Give your pie a little added flavour by using squeezy cheese in your mash
Ingredients
- 450g/1lb lean mince beef
- 1 medium onion finely diced
- 4 large potatoes, peeled and cut small
- 1 large carrot peeled and diced
- 2 tubes squeezy cheese
- 50g/2oz frozen garden peas (optional)
- Salt and pepper to taste
- 1 tbsp Worcester sauce
- ½ tsp dried mixed herbs
- 1 vegetable stock cube
- 1 beef stock cube
- 150ml/5floz boiling water
- 1 tbsp vegetable oil
- 2 tsp cornflour with 1 tablespoon cold water to blend
- Salt and pepper to taste
WEIGHT CONVERTER
Method
- Pre-heat oven to 190°C/375°F/Gas mark 5.
- Peel and chop the potatoes into small pieces, put into a large pan, cover with cold water, bring to the boil, then simmer on a medium/low heat for 15-20 minutes until the potatoes are soft , drain well in a colander and put aside.
- Heat the oil in a large pan and gently heat, add the mince and break into pieces whilst stirring gently, cook until brown.
- Add chopped onions, carrots, dried herbs, Worcester sauce and stock.
- Mix well and bring back to the boil before turning to a low/medium heat and simmer for 25 minutes (if adding garden peas add after 20 minutes).
- Blend together cornflour with 1 tbsp of cold water, add to mince and stir until thickened.
- Add salt and pepper to taste (optional).
- 8. Put mince into a large casserole dish and flatten down.
- Mash up potatoes, add in one to two tubes of your squeezy cheese.
- Gently spread the cheesy potato over the mince.
- Put into pre-heated oven for 20-25 minutes until nicely browned and piping hot throughout.
Top Tip for making Cottage pie with cheesy mash
Serve along with Broccoli, Swede and green beans
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