My daughter loves cottage pie – in fact, it’s what she wants for dinner tonight. So here’s a recipe I use sometimes.
I like to add vegetables in my cottage pie, carrots, beans, sometimes corn and peas too. It’s a great way of getting the kids to eat vegetables.
Try it out and tell me what you think?
100ml Tomato Ketchup
1 tbsp olive oil
400g lean minced beef
1 onion, peeled and chopped
1 beef stock cube
2 tbsp Worcestershire sauce
200g diced carrots
100ml semi skimmed milk
100g reduced fat hard cheese grated
1/4 tsp of thyme
1 tsp Dijon mustard
1 tsp cornflour
Heat oil in a frying pan and quickly brown the beef mince. Crumble the beef stock over the mince. Simmer for 10 minutes, stirring occasionally. Add the carrots and the onion and continue cooking for a further 15 minutes or until the mince is tender.
Stir in Tomato Ketchup and Worcestershire sauce. Simmer for 10 minutes, stirring occasionally.
Cook potatoes in boiling water until soft. Drain well mash with the milk, mustard and cheese, reserving a third of the cheese to sprinkle on top. Season the mash to taste.
Add one tsp of cornflour to a little water and mix into the mince to thicken it slightly. Season the mince to taste.
Spoon mince and vegetable into an ovenproof dish. Top with mashed potato and sprinkle the remaining cheese.
Cook at 200C or gas mark 6 for 15-20 minutes until the potatoes are golden and the mince is hot. Serve this with peas on the side.
Hope you enjoy it.