Cottage Pie

1lb round minced beef
1 large white onion – diced
5 cloves garlic – diced
2 med carrots – diced
1 parsnip – diced
2 sticks of celery – diced
½ red pepper – diced
½ yellow pepper – diced
6-8 mushrooms – sliced
small head of broccoli
half head of cauliflour
tin of sweetcorn
tin of garden peas
½ jar of Passata
tin of chopped tomatoes
¼ pint of vegetable stock
large bunch of chopped flat leaf parsley
200gm grated cheddar
8 large potatoes
Olive Oil
Rock salt
Cracked pepper
Butter
Milk

Peel and quarter the potatoes and put on to boil

Dry fry the mince, slowly to remove excess fat. When browned, move to a dish with a slotted spoon and wash off pan

Add a little olive oil to the pan and sweat off the garlic and onion.

Once glossy return the minced beef to the pan
After 2 mins add the carrot, parsnip and celery


Cook through, mixing gently for about five minutes, then add peppers, corn, peas and mushrooms

Cook for additional 5 mins, then add passata, tinned tomatoes and stock


Simmer for about ten minutes, add pepper, salt and parsley

Simmer for two minutes then turn all the mix into a large pyrex dish – rectangular in shape about 3 inches deep

Add all the grated cheese to the top, covering the meat mix

Mash the potatoes with some real butter, a little milk, some cracked black pepper and a little salt

Spoon over the top of the dish, using the back of the spoon to seal the edges and a fork to fluff up the middle
Cover with tin foil and cook for 35mins in the middle of the oven on 180c
Remove foil for last five minutes to allow potato to brown

This is ideal for freezing.
For small babes, don’t use the salt or stock cube, just use water.
When fully cooked, blitz with a hand blender.
For slightly older infants, simply mash

There’s so much veg it well covers their five a day in just one serving of pie!

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1 Comment »

  1. 1
    chrisb Says:

    I love a good cottage pie~ seeing this makes me feel hungry and reminds me I should be preparing dinner not reading blogs!


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