Cottage Pie…

Do you know what I love about the colder months? Comfort food. Cottage pie, sausage and mash, curries and stews to name a few. Something you can dig into that will warm your belly.

Cottage pie is one of my favourite go to meals. You can pack it out with so much veg and make plenty for the freezer making this a great meal to batch cook ready to take straight from the freezer to the oven.

In this recipe I use both pork and beef mince. This is purely because pork mince is so much cheaper and as a family we get a lot more meals for our money by doing it this way. However if you wish to use just beef then that is fine. We personally find having the two gives it extra flavour.

Some recommended items from our kitchen to make this dish…

  • A big time saver for chopping veg with a veg chopper, from onions to carrots this is a god send to chop quickly.
  • Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
  • A decent set of knives for chopping, with a knife sharpener which is always handy.
  • A lot of our dishes are pyrex, great for cooking. Perfect for roasters too and easy to clean.
  • We also use these little dishes for individual portions.

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Cottage Pie

Serves 4 – 6

  • 250g 5% pork mince
  • 250g 5% beef mince
  • 900g potatoes, peeled and chopped
  • 1 egg, beaten
  • 1 large onion, finely diced
  • 2 carrots, diced
  • 1 stick celery, diced
  • Handful of garden peas
  • Handful of sweetcorn
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato puree
  • 400ml rich beef stock
  • 2 teaspoons bisto gravy powder (make sure this is the powder not the granules, they are both different) – 2 syns
  • 1 tablespoon mixed herbs
  1. Pre heat oven 180°C.
  2. Spray a pan with frylight and gently fry the onion, carrots and celery until starting to go soft.
  3. Add the mince and cook until browned.
  4. Add the remaining ingredients, season to taste and simmer on a low heat for around 25 minutes or until the stock has started to thicken.
  5. Meanwhile boil the potatoes with a little salt in the water, drain, mash and allow to cool.
  6. Transfer the mince to an ovenproof dish with a slotted spoon, leaving behind the stock.
  7. Beat the egg into the cooled potatoes quickly to prevent them from scrambling, this is why we advise to allow the potato to cool a little. Adding the egg sounds weird but it makes the potato creamy and fluffy without having to add the syns of butter.
  8. Spoon the mash on top of the mince and fork the top into little peaks to get a crispy top, or alternatively add some cheese to the top either as syns or from your healthy A choice.
  9. Cook in the centre of the oven for 25-30 minutes until golden brown.
  10. Serve with speed vegetables of your choice and reheat the stock we left behind for your gravy. Add a little extra water and an oxo if you need extra gravy and thicken with some more bisto gravy powder.