Ingredients
- 1 tbsp olive oil
- 1 carrot, peeled and chopped
- 1 onion, finely chopped
- 2 tbsp chopped Rosemary (or 2 tsp of dried Rosemary)
- 500g of lean mince meat
- 1 garlic clove, peeled and crushed
- 1 tbsp tomato purée
- 150ml low sodium beef stock (1 stock cube in 150ml of water, or make your own beef stock)
- 125g of mushrooms, quartered
- 2tsp of Worcestershire sauce
- 400g tinned chopped tomatoes
- 550g potatoes, peeled and boiled
- 2 tbsp milk
- 30g butter
- A pinch of salt and pepper for seasoning
Method
- Preheat the oven to 200 degrees/gas mark 6)
- Heat the olive oil in a large pan, add the mince meat and fry for around 4 minutes or until there is no pink left. Stir constantly. Add the onion, carrot, rosemary and garlic, fry for 3-5 minutes.
- Add the mushrooms, beef stock, Worcestershire sauce, tomato purée and tinned tomatoes.
- Bring to the boil then reduce to a simmer for 20 minutes. Season with a pinch of salt and pepper if needed.
- While the meat and veg are cooking have the potatoes on to boil, boil for 15-20 minutes or until soft.
- Drain the potatoes in a large colander and tip them back into the saucepan.
- Put the milk and butter into a cup and stick it in the microwave for 1 minute.
- Add the butter/milk mixture to the potatoes gradually as you mash them.
- For the next step you will need 4 individual ramekins. If you don’t have these, you can just make one large cottage pie. Add the meat and veg mixture to the ramakins/casserole dish. Top each individual ramekin with ¼ of the mashed potatoes.
- Bake the pies/pie for 25-30 minutes, or until they are golden and bubbling. You can stick them under the grill for a few minutes to get an extra crispy top.
- Serve with vegetables such as broccoli, peas, sweetcorn ect.
