On these cold nights it is sometimes nice to have a warming, easy to prepare dish such as Cottage Pie. This is my favourite, and has a nice little twist [especially suited for those kids who won't eat their veggies].
I tend to add plenty of very finely chopped vegetables to the mix – not only in the base, but in the mash as well. Thats not just potatoes topping that cottage pie! Its a combination of root vegetables and potatoes, for that extra healthy twist. No child (or adult for that matter) can escape eating their veggies at my table!
Filling
1tbsp Oil
1 large onion, chopped
2 medium carrots, finely chopped
1 1/4 Minced Beef or Quorn
14oz Can Tomatoes
8fl oz Beef or Vegetable Stock
1 bay leaf
Salt & Pepper
Topping
1 1/2 Lbs of Potatoes [Maris Piper are best]
2 Parsnips
2 Carrots
1/4 Butternut Squash
1/4 Sweed / Neeps
[In actual fact any root vegetable will do for the topping]
1. Preheat the oven to 190C/375F/Gas 5.
2. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes until soft.
3. Add the mince and cook for 3 minutes to brown.
4. Add the tomatoes, beef stock, and bay leaf.
5. Cover and simmer for 30 minutes. Season.
6. Make the mash: steam or boil the potatoes, root veg and butternut squash until soft. Drain, mash with the butter and milk. Season with salt and pepper.
7. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes until golden brown.