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
A pinch of salt and pepper for seasoning
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.