Dinner just got a whole lot tastier with this hearty cottage pie, layered with rich beef mince and buttery mash, yum.
Easy way out;
Cloughbane Cottage Pie 300g-400g
Greengrocer Seasonal Veg served on the side
Minced beef -450g frozen Quorn mince (Veggie option)
1 tbsp vegetable oil
2 carrots, peeled and cut into small chunks
250g mushrooms, sliced
4 tbsp milk
Freshly ground black pepper
Pasta Sauce for Bolognese 500g
1kg potatoes, peeled and cut into chunks
1. Cook the potatoes in gently simmering water for 20 minutes, until tender.
2. Meanwhile, heat the vegetable oil a large saucepan and add the minced beef until browned and then add the carrots and onions, stir-frying over a medium heat for 5 minutes, until softened and cook, stirring, for 3-4 minutes. Tip in the jar of Pasta Sauce and heat until simmering. Lower the heat and cook gently for 8-10 minutes.
3. Preheat a medium high grill and warm a large rectangular baking dish in the grill compartment.
4. Drain and mash the potatoes, beat in the milk and season with black pepper. Spoon the mince mixture into the hot baking dish and top with the mashed potato. Grill for about 10 minutes until browned. Alternatively, bake in the centre of the oven, preheated to 190°C, fan oven 170°C, Gas Mark 5, for 35-40 minutes.