Cotswold Cottage Pie
This cottage pie is topped with a thatch of cheesy mashed potatoes and swede – it’s delicious!
Preparation time 25 minutes
Cooking time 30 minutes
Calories per serving 427
Fat per serving 14.9g
Approximate cost per serving £1.59
Suitable for vegetarians (if following cook’s tip)
Suitable for freezing
700g (1lb 9oz) potatoes, peeled and cut into chunks
300g (10oz) swede, peeled and cut into chunks
400g (14oz) extra lean minced beef
1 small onion, finely chopped
1 carrot, finely chopped
75g (3oz) green beans, chopped
100g (4oz) mushrooms, sliced
1 tsp dried mixed herbs
50g (2oz) frozen peas, thawed
4 tsp gravy granules for beef
1 tbsp chopped fresh chives
100g (4oz) Double Gloucester cheese, grated
Freshly ground black pepper
1. Cook the potatoes and swede in simmering water until tender, about 20 minutes.
2. Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking it until browned. Stir in the onion, carrot, green beans, mushrooms and mixed herbs. Add 450ml (3/4 pint) water and simmer without a lid for 20 minutes, adding the peas for the final 2-3 minutes.
3. Preheat the grill and warm a large baking dish under it for 1-2 minutes. Sprinkle the gravy granules into the mince mixture, stir until thickened, then transfer to the baking dish.
4. Drain the potatoes and swede, season, then mash thoroughly. Stir in the chives and about three-quarters of the cheese. Spoon over the mince, spreading it out to cover it. Sprinkle the remaining cheese on top, then grill until golden brown. Serve.
Cook’s tip: Make a vegetarian version with Quorn mince and use vegetable gravy granules.