I think most of us probably have a favourite Cottage Pie recipe, but in case you don't, and you want a relatively quick and easy week day recipe, this is pretty good!
These quantities made enough for 2 meals (there's 2 of us), one I topped with cauliflower mash and crispy leeks, the other I topped with steamed cauliflower and grated cheese - a great time saving option with just as much flavour!
What you'll need
Enough for however many you're feeding, I cook for 2.
Main ingredients
- Beef mince, 450g
- Cauliflower, grated or florets
Fresh/ frozen
- Onion, x 1 large
- Carrot, x 1
- Celery, x 1 rib
- Cauliflower, x 1 (for the mash)
- Cheese & leeks, for mash topping (optional)
Store cupboard
- Salt & pepper
- Flour, about a tbsp
- Stock, I added 1 pint
- Worcestershire sauce, x 1 tbsp
- Frozen peas, 1 cup (optional)
What to do
- To a frying pan add some chopped onion and carrot & a finely chopped celery rib. Cook on a medium heat until soft - about 8-10 mins. Add the minced beef and cook until browned, then stir in a tbsp of flour over the mince mix (to thicken the sauce) before adding the Worcestershire sauce, the stock (peas and any herbs, if using). Season with salt & pepper. Simmer for 5-10 minutes.
- In the meantime, cook the cauliflower for the mash.
- When the meat is cooked, use a slotted spoon and spoon it into an ovenproof dish (the remaining gravy can be reheated and served on the side), top with the cauliflower mash. Don't forget the crispy topping trick with the cheese and leeks.... top the pie with some finely sliced leek and coarsely grated cheddar, this will crisp up so nicely in the oven. Bake the pie in the oven for about 15-20 mins (pop the ovenproof dish on a baking tray in case it bubbles over a bit while cooking), until the pie is warmed through and the cheesey leeks are nice and crispy.
- Serve with a side of your favourite buttered greens.
What you'll need
Choice of greens
