This is a comforting, warm dish perfect for the winter days and it is so versatile too. I use the same recipe (minus the mixed frozen veg) for spaghetti bolognaise. You can use chicken mince too but I prefer using beef.

Serves: 4

Syns: FREE

Time Taken:  60 minutes

Difficulty: Easy

Ingredients

• 500g lean beef mince
• 1 onion, chopped
• 1 large carrot, peeled and grated
• 3 celery sticks, chopped
• 4 garlic cloves, chopped
• 400g tin chopped tomatoes
• 500g carton passata
• 4 tbsp tomato puree
• 1 tsp dried mixed herbs
• 1 tsp chilli flakes
• 2 cubes of beef stock, crumbled
• A cupful of mixed frozen veg (broccoli, carrots and peas), optional
• 4 large baking potatoes, boiled and mashed
• 1 egg, beaten
• Cheese (optional)

Cottage Pie

Method

Spray a large pan with spray oil over a medium heat and stir fry the mince till it is browned. Then add the onion, carrot, celery, garlic and chilli and cook for another couple of minutes.

Add the chopped tomatoes, passata, tomato puree, mixed herbs and the crumbled stock cubes. Cook over a low heat for 30 minutes stirring occasionally.. Season to taste. If using frozen veg add the veg towards the last 10 minutes of cooking.

For the mash, peel and boil the potatoes and mash. Once the potatoes are mashed, add the beaten egg to it and keep stirring so there are no lumps in the mash.

Put the cooked mince into a shallow oven proof dish. Top with the mashed potato (and cheese if using) and bake at gas mark 6 until the top is golden (around 20 minutes).