Cottage pie

Nick and I aren’t huge fans of gravy (although sometimes get a hankering for it) so I make this version which I adapted from Michelle roux jr and I must say I love it!

Serves 6 (at 1.5 syn each depending on your brands of butter and only 1 syn if you use milk as part HEA)

Mash: 5 large potatoes peeled and diced, 1 tbsp butter, 6 tbsp skim milk, 4 large Spring onions (sliced) 1 heaped tsp mustard powder and generous pinch salt and pepper.

Mince: 500g 5% beef mince, 1 large onion and carrot (in medium chunks), 1 mug frozen peas, 1 tin tomatoes (same tin of water), 3 tbsp tomato purée, 2 beef stock cubes, salt and pepper, 1 tbsp fresh thyme or 1 tsp dry, 1 tbsp Worcestershire sauce.

1. Fry the mince, onion and carrot until the onions soften and the mince crisps a little.

2. While mince is cooking, boil the potatoes 🥔 until they are falling apart.

3. Add the rest of the mince ingredients (minus the peas)and let simmer. 

4. Drain the potatoes and in the pan you boiled the potatoes in add the butter and fry the Spring onions until fragrant.

5. Add the milk, mustard powder and a generous pinch of salt and pepper,stir and when it starts simmering turn off the heat.

6. Add the potatoes through a ricer or mash them into the milk mix.

7. Lay the mince in s heat proof dish and put the mash on top and either let cool and freeze or bake until the potato is crisp on top.

I love this recipe you don’t have to bake it but the crispy buttered mash works beautifully when crisp!

Love Emily x


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