Cottage Pie
Few dishes can match this heart warming classic when it is cold and dark outside. Always cooked with beef mince,it will deliver on all fronts. I tend to stick all the vegetables (except potatoes), in a food processor and zap them which saves on time and provides a smoother texture overall. The grated cheese melting into the creamy mashed potato top leaves a crunchy and Moorish taste. Can always refrigerate and heat up next day – it tastes just as good.
Servings: people
Ingredients
- 1 whole Onion peeled and quartered (£0.13)
- 1 whole Carrot peeled (£0.10)
- 1 whole Leek prepared (£0.40)
- 10 grams Parsley chopped (£0.20)
- 5 ml English Mustard (£0.05)
- 300 grams Potatoes peeled, boiled & mashed (£0.21)
- 500 grams Beef mince (£2.50)
- 2 cloves garlic (£0.06)
- 10 ml Worcester sauce small tablespoon (£0.10)
- 50 grams Butter (£0.17)
- 50 grams Cheddar Cheese (£0.31)
- 10 ml Vegetable oil small tablespoon (£0.02)
- 1 whole Red Chilli De-seeded (£0.20)
- 1 stock cube Beef stock add 250 ml water (£0.13)
- 10 ml Marmite small tablespoon (£0.09)
- 3 grams Thyme small teaspoon (£0.13)
- 200 grams Butternut squash peeled & cubed (£0.29)
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Prep Time: 20 minutes
Cook Time: 45 minutes
- Peel the carrot and leek, and onion. Add to food processor with garlic and chilli. Process until all is finely diced. Add butter and oil to pan and heat. Add vegetables and sweat them for 10 minutes on a low heat.
- Add mince and brown. Followed by stock, Worcester sauce, mustard and corn flour. Leave to simmer for 10 minutes.
- Peel the potatoes & sqush then boil and mash with butter and chopped parsley. Season with black pepper.
- Pour meat mixture into a casserole dish and cover with mashed potato. Sprinkle on cheddar cheese.
- Cook in 175 degree oven for 45 minutes. Allow to stand for 10 minutes then serve.
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Looks amazing me old mucker!