AuthoradminCategory
Yields4 Servings
Nutrition Facts

Servings 4


Amount Per Serving
Calories 342
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 5.3g27%
Net Carbohydrate 7.7g3%
Sugars 7.7g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 6 Medium Potatoes
 3 tbsp Semi Skimmed Milk
 420 g Lean Mince Beef
 1 Large Onion Chopped
 1 Clove Garlic Crushed
 0.50 Cube Beef Stock (Crumbled into 1/4 pint water)
 250 g Frozen Mixed Vegatables (peeled and chopped into small cubes if fresh) 1 Carrot, 1 Parsnip, 1 Turnip, 1 Courgette.
 1 Can tomatoes
 30 g Cheese
1

Preheat the oven to gas mark 5/ 190°C/ 375°F.

2

Place the potato cubes in a large saucepan, cover with cold water and bring to the boil. Then simmer slowly for about 15 minutes until the potatoes are cooked. Drain the potatoes using a colander, return to the pan and mash with the milk.

Simmer for 15 minutes [Click for Timer]

3

If using fresh vegetables, place them in a saucepan, cover with boiling water and simmer over a low heat for 10 minutes then drain off the water.

4

In a large frying pan brown the minced beef (add a little water if it sticks), add the onion and the garlic and fry until soft. Pour away any fat that has come out of the beef.

5

Add the stock, cooked or frozen vegetables and tomatoes. Bring to the boil and simmer for about 10-15 minutes.

6

Put the beef and vegetable mixture into a large casserole dish. Spread the mashed potato over and sprinkle the grated cheese on top.

7

Bake in the oven for 30 minutes until the cheese is brown and the mixture is bubbling.

Bake in oven for 30 minutes [Click for Timer]

Handy Hints
8

1. Serve with your favourite vegetables.
2. Leaving the skins on the potatoes saves times, and adds more fibre.
3. The cheese adds flavour and encourages the kids to eat it!
4. For a meat free option use 1 bag of Quorn mince instead of minced beef.

Ingredients

 6 Medium Potatoes
 3 tbsp Semi Skimmed Milk
 420 g Lean Mince Beef
 1 Large Onion Chopped
 1 Clove Garlic Crushed
 0.50 Cube Beef Stock (Crumbled into 1/4 pint water)
 250 g Frozen Mixed Vegatables (peeled and chopped into small cubes if fresh) 1 Carrot, 1 Parsnip, 1 Turnip, 1 Courgette.
 1 Can tomatoes
 30 g Cheese

Directions

1

Preheat the oven to gas mark 5/ 190°C/ 375°F.

2

Place the potato cubes in a large saucepan, cover with cold water and bring to the boil. Then simmer slowly for about 15 minutes until the potatoes are cooked. Drain the potatoes using a colander, return to the pan and mash with the milk.

Simmer for 15 minutes [Click for Timer]

3

If using fresh vegetables, place them in a saucepan, cover with boiling water and simmer over a low heat for 10 minutes then drain off the water.

4

In a large frying pan brown the minced beef (add a little water if it sticks), add the onion and the garlic and fry until soft. Pour away any fat that has come out of the beef.

5

Add the stock, cooked or frozen vegetables and tomatoes. Bring to the boil and simmer for about 10-15 minutes.

6

Put the beef and vegetable mixture into a large casserole dish. Spread the mashed potato over and sprinkle the grated cheese on top.

7

Bake in the oven for 30 minutes until the cheese is brown and the mixture is bubbling.

Bake in oven for 30 minutes [Click for Timer]

Handy Hints
8

1. Serve with your favourite vegetables.
2. Leaving the skins on the potatoes saves times, and adds more fibre.
3. The cheese adds flavour and encourages the kids to eat it!
4. For a meat free option use 1 bag of Quorn mince instead of minced beef.

Cottage Pie
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