Cottage Pie
Nothing beats this traditional winter warmer when you are in need of some proper old-school comfort food. It is also a great way of serving some extra veggies- you can try adding in diced carrots, lentils or courgette to this dish if you want to give it an extra veggie boost.
Serves: 6-8 Adults
Prep: 30 Mins
Cooking Time: 1 Hr
Ready In: 1 Hr 30 Mins
- 1kg Potatoes
- Chunk of Butter
- Splash of Whole Milk
- 2 tsp Whole Grain Mustard
- 50g Cheddar
- 1tbsp Olive Oil
- 2 Onions (I like 1 red, 1 white)
- 2 Celery Sticks
- 750g 5% Fat Beef Mince
- 150g Chestnut Mushrooms
- 400g Tin of Chopped Tomatoes
- 1 Beef Stock Cube
- Splash of Worcestershire Sauce/ Henderson's Relish
- 1/2 Tsp Cornflour
- Peel and chop the potatoes into 2cm chunks. Place in a pan of water, bring to the boil and simmer for 15-20 minutes (or until the potato is cooked). Drain, then mash with the milk, butter, cheddar and wholegrain mustard.
- Whilst the potato is boiling, dice the onions and celery and sautee in the olive oil gently for 5-10 minutes until soft. Add in the beef mince, and cook, breaking up large chunks as you cook it. Add in the mushrooms and tin of tomatoes. Fill the tin halfway with water and add this to the pan too, along with the stock cube, and Worcestershire sauce/Henderson's Relish. Bring to the boil, reduce to a simmer and cook for 20 minutes. 2 minutes towards the end, stir in the cornflour.
- Tip the beef mix into a 30x20cm oven proof dish, then top with the mashed potato. Run lines into the potato with a fork ,and then bake at 200C/180C Fan for 20 minutes or until golden. Remove from the oven and leave to rest for 5 minutes before serving.
Method
- Peel and chop the potatoes into 2cm chunks. Place in a pan of water, bring to the boil and simmer for 15-20 minutes (or until the potato is cooked). Drain, then mash with the milk, butter, cheddar and wholegrain mustard.
- Whilst the potato is boiling, dice the onions and celery and sautee in the olive oil gently for 5-10 minutes until soft. Add in the beef mince, and cook, breaking up large chunks as you cook it. Add in the mushrooms and tin of tomatoes. Fill the tin halfway with water and add this to the pan too, along with the stock cube, and Worcestershire sauce/Henderson's Relish. Bring to the boil, reduce to a simmer and cook for 20 minutes. 2 minutes towards the end, stir in the cornflour.
- Tip the beef mix into a 30x20cm oven proof dish, then top with the mashed potato. Run lines into the potato with a fork ,and then bake at 200C/180C Fan for 20 minutes or until golden. Remove from the oven and leave to rest for 5 minutes before serving.
Ingredients
- 1kg Potatoes
- Chunk of Butter
- Splash of Whole Milk
- 2 tsp Whole Grain Mustard
- 50g Cheddar
- 1tbsp Olive Oil
- 2 Onions (I like 1 red, 1 white)
- 2 Celery Sticks
- 750g 5% Fat Beef Mince
- 150g Chestnut Mushrooms
- 400g Tin of Chopped Tomatoes
- 1 Beef Stock Cube
- Splash of Worcestershire Sauce/ Henderson's Relish
- 1/2 Tsp Cornflour
Additional Information
This is rich in iron, suitable from ages 6m+ (just ensure some of the allergens are introduced separately before serving together if weaning).
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