Cook’s tip: Make a vegetarian version with Quorn mince and use vegetable gravy granules.
Costs per serving: £1.59 | Suitable for freezing
Cotswold Cottage Pie
This cottage pie has a rich and tasty minced beef filling and is topped with a thatch of cheesy mashed potatoes and swede. Simple, hearty and delicious!
Ingredients
- 700g potatoes (1lb 9oz) peeled and cut into chunks
- 300g swede (10oz) peeled and cut into chunks
- 400g extra lean minced beef (14oz)
- 1 small onion finely chopped
- 1 carrot finely chopped
- 75g green beans (3oz) chopped
- 100g mushrooms (4oz) sliced
- 1 tsp dried mixed herbs
- 50g frozen peas (2oz) thawed
- 4 tsp gravy granules for beef
- 1 tbsp chopped fresh chives
- 100g Double Gloucester cheese (4oz) grated
- Freshly ground black pepper
Instructions
- Cook the potatoes and swede in simmering water until tender, about 20 minutes.
- Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking it until browned. Stir in the onion, carrot, green beans, mushrooms and mixed herbs. Add 450ml (3/4 pint) water and simmer without a lid for 20 minutes, adding the peas for the final 2-3 minutes.
- Preheat the grill and warm a large baking dish under it for 1-2 minutes. Sprinkle the gravy granules into the mince mixture, stir until thickened, then transfer to the baking dish.
- Drain the potatoes and swede, season, then mash thoroughly. Stir in the chives and about three-quarters of the cheese. Spoon over the mince, spreading it out to cover it. Sprinkle the remaining cheese on top, then grill until golden brown. Serve.
Notes
Nutritional analysis per serving (approximate) Energy 427kcal, Fat 14.9g