Cottage pie

• Beef mince500 g
• White potatoes1 kg
• Carrots150 g
• Brown onions150 g
• Frozen peas150 g
• Vegetable stock cubes1 cube
• Butter25 g
• Semi-skimmed milk100 ml
• Tomato purée30 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Peel the potatoes and cut into chunks. Boil in salted water for 15 minutes until soft, drain, then mash with the butter and milk. Heat the oven to 200°C (180°C fan).1 kg white potatoes25 g butter100 ml semi-skimmed milk
2. Meanwhile, finely chop the onion and carrot. Brown the mince in a large pan over a medium-high heat for 5 minutes, breaking it up, then add the onion and carrot and cook for 5 minutes more.500 g beef mince150 g carrots150 g brown onions
3. Stir in the tomato purée, then the stock cube dissolved in 300 ml of boiling water. Simmer for 15 minutes until thick, adding the frozen peas for the last 2 minutes. Season with salt and pepper.150 g frozen peas1 cube30 g tomato purée
4. Tip the mince into an ovenproof dish, spoon the mash over and rough up the top with a fork. Bake for 20 minutes until golden and bubbling at the edges.

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