Cottage pie

The weather is grim, it makes us feel gloomy and bleurgh. So what could be better than a comforting bowl of gravy mince and mash potato, curled up with a blanket and your family? Nothing, that’s what! Alternatively, if you have leftover roast beef, just chop 400-450g of it up as small as you can, it doesn’t have to be precise!

5 syns for the whole dish that serves 6-8 people!

500g extra lean beef mince (5% or less)

2 large carrots (peeled and chopped in cubes)

1 white onion (finely diced)

2 tbsp gravy granules made up with 500ml hot water.

1 mug of peas

1 tbsp tomato purée and 1 beef stock cube.

1/2 tsp dry Rosemary

Salt pepper

Mash: 800g peeled and chopped potatoes, 200ml water, salt, pepper, 1 egg, 1 tsp mustard powder, 3 tbsp 0% fat Greek yogurt.

1. Fry the onion and carrot until soft then add the beef mince.

2. Cook until the mince crisps up then add the rosemary, a generous pinch of salt and pepper and leave for the rosemary to release its flavour.

3. Mix the stock cube, gravy granules, water and tomato purée together and add to the mince and stir until it thickens a little, taste and season with salt and pepper.

4. Turn off the heat stir the peas through and pour the mince into a baking dish.

Mash: 1. Boil the potatoes until they are starting to fall apart. Drain and leave until they dry.

2. Mix together the egg, yogurt, water, mustard, salt and pepper.

3. Mash the potatoes well and stir through the egg mix until thoroughly combined.

4. Top the mince with the potato and bake at 200oC until the top is crisp.

Love Emily x

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