Easy Cottage Pie
Serves 6, 9sp per serving
500g packet of 5% beef mince (12sp) (if you use 10% it doubles to 24sp! Adds 2sp per serving)
1kg potatoes 24sp (peeled & chopped)
2-4 Carrots, peeled, chopped roughly
2 large Onions, peeled, chopped roughly
Beef oxos to your taste (you can have 3 for 1sp )
100g grated Mature Cheddar Cheese 16sp (use Cathedral City mature lighter 11sp - saves 1sp per portion)
Put carrots and onions in food processor and blend (if you haven’t got blender you’ll need to dice small as possible), spray large frying pan with oil, then add mixture from blender, cover and fry for 10 minutes (check to ensure it doesn’t stick, add a bit of water if necessary).
Put potatoes on to boil to make mash to top mince later.
Remove mixture from frying pan and then fry beef mince (no oil necessary as there’s fat in the mince), once brown, add back carrot mixture and stir through. Dissolve oxos in a mug of water and add to mince. Flavour to your own personal choice.
When cooked (about 10-15m), put mince in ovenproof dish, top with mash then sprinkle grated cheese on top and cook in oven till cheese is melted and browned and serve.
Simples but scrumptious!