Best Ever Cottage Pie

Great Cottage Pie recipe to put veg mash on top of........I served mine with Slow Cooker Butternut Squash and "Creamed" Leeks

This recipe makes 4 portions for 4sp each.

Ingredients

Spray Oil
1 medium Onion, peeled and chopped
2 medium Carrots, peeled and diced
500g Extra lean beef mince (5% fat)
250 g Chestnut Mushrooms, sliced
1 Tin Tomatoes
Beef stock cube
Salt and Black pepper to taste
1 tablespoon Worcestershire Sauce

Method

Spray a large frying pan with the oil and heat to a medium heat, add the onion and carrots and cook for about 5 mins, stirring occasionally, until the vegetables have started to soften

Add the beef to the pan and cook for about 5-10 mins, stirring to break up the meat, until it browns. Once the meat is crumbly, stir occasionally to prevent it sticking and burning, but don’t keep stirring it, otherwise it just cools the mixture, rather than letting the meat brown.

Add the mushrooms to the pan and cook for a few minutes

Pour in the tin of tomatoes, sprinkle in the stock cube and bring the mixture to the boil, stirring continually, then reduce the heat and simmer for about 10 mins, until it thickens slightly and the vegetables are tender. If the sauce seems very thick, just add a little boiling water.

Set oven to 200°C/400°F/Gas Mark 6.

Stir the Worcestershire sauce into mince, then spoon into a dish and level the surface.

Spread your preferred mash over the mince (adding any appropriate points). Score the surface with a fork. Bake in the centre of the oven for about 20-30 mins, or until the pie is golden and the filling is bubbling. Serve straight from the oven.

Original Recipe here

Sue
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