Another great What’s On Your Plate dish for us is Cottage pie. If only for the simple fact that EVERYONE will eat it. It’s a definite weaning winner! Perfect for winter nights and easy to make into freezable batches. But, also as our version has a sneaky 3 veg mash on top. A great way to get them all to shovel the winter vits in.
Although, this recipe is easily adjusted to be veggie or vegan, I’ve purposely made this version highly calorific. Making it ideal for breast feeding mums and threenagers burning the pre-school Christmas candle at both ends! Here’s what you’ll need to whip up your own cottage pie (s).
250g beef mince
2 cloves of garlic
100g garden peas
2 tablespoons of dried Rosemary
2 tablespoons of malt vinegar
3 tablespoons of gravy granules
1 x large sweet potato
4 x large potatoes
3 x parsnips
100g garlic cream cheese
Salt & Pepper to taste
To a heated pan add a large dash of olive oil and the 2 cloves of garlic (finely chopped).
Let the garlic brown before adding the mince and dried rosemary.
Next mix in your mushrooms (sliced) and pour over the vinegar, continue to stir, until everything is completely cooked though.
Now bring up the heat, pour over 1.5 pints of water and season to taste with pepper.
Once the water starts to bubble, reduce the heat to as low a setting as possible and stir in the gravy granules and cook down to your favoured consistency. If too thick once mixed add more water.
Your cottage pie filling can now be poured in to a deep, pie dish.
Wash, Peel, dice and boil your potatoes and parsnip.
Drain then add the butter and cream cheese. Next mash into a smooth, creamy texture. I personally like to also leave some lumps and chunks for a more rustic finish.
Season your mash to taste with salt. Then spoon on top of your mince and gravy.
Once evenly spread, forked through some lines and top the cottage pie with grated mozzarella.
Pop your cottage pie into a pre-heated oven at 180 for 20 mins or until your top is golden brown.