Cottage pie


 › 450 g of lean minced beef
 › 20 g of frozen peas
 › 3 mushrooms, peeled and chopped
 › 5–6 broccoli florets
 › 1 onion
 › 2 carrots
 › 1 low-salt beef or vegetable stock cube dissolved in 275 ml of boiling water
 › 5 potatoes cooked
 › a little low-fat milk
 › pinch of salt if desired
 › pepper


1.  Preheat the oven to 180°C / 375°F / Gas Mark 4.
2.  Place the minced beef in a frying pan. Add pepper and salt if desired.
3.  Peel the onion, carrots and mushrooms and chop them finely. 
Add all vegetables to the minced beef.
4.  Fry the meat until browned (approximately 15 minutes) and drain
off any excess fat from the pan.
5.  Add the stock to the minced beef.
6.  Bring to the boil, stirring all the time.
7.  Put into a greased casserole dish.
8.  Mash the potatoes and add a little milk and seasoning.
9.  Spoon on top of meat mixture and smooth gently with a knife or fork 
to form a pattern on top.
10. Bake in the preheated oven for 45 minutes.


2 adults and 2 kids

Preparation time
20 minutes

Cooking time
45 minutes

Utensils needed
Frying pan
Casserole dish
Chopping board
Chopping knife
Vegetable peeler
Wooden spoon
Measuring jug
Potato masher


Post a Comment

My Instagram