Cottage pie
Our quick and easy, potato topped mince meal is loaded with vegetables - a tasty one pot meal and the ultimate comfort food! This pie is delicious fresh, the next day or from frozen. You can make it go further by adding red lentils or extra vegetables.
Ingredients
Method
- 4 potatoes, medium, peeled and chopped
- 1/2 cup milk, reduced fat
- 1 tbsp oil
- 1 onion, peeled and chopped finely
- 2 carrots, finely chopped or grated
- 500 g beef mince
- 1 cup mushrooms, finely chopped
- 2 courgettes, finely chopped or grated
- 400 g can tomatoes, chopped
- 2 tbsp tomato sauce
- 1/2 cup water
- 1/4 cup cheese, grated (optional)
- 1 tbsp parsley, chopped
- Half fill a pot with water, add potatoes, bring to the boil, reduce heat and simmer until the potatoes are tender when pierced with a sharp knife.
- Drain, mash the potato with the milk. Keep warm.
- Heat a pan, add the oil, onion and carrots and cook for 5 - 10 minutes. Add the mince and stir-fry until brown. Add mushrooms, courgettes, tomatoes, water and tomato sauce and simmer for 20 - 30 minutes, add more water if the mixture becomes dry.
- Preheat the oven to 200ºC
- Place the mince mixture in a baking dish. Spread the potato over the top, sprinkle with grated cheese.
- Place in the oven and cook for 20 - 30 minutes until the potato is steaming hot and golden brown. Remove from the oven.
Sprinkle with parsley and serve warm with a side of vegetables.