Cottage Pie
A quick and easy potato topped mince meal loaded with vegetables - a tasty one pot meal. 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
Method
- 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
- Serve sprinkled with parsley