{Feed the family} #3 Cottage Pie

The latest addition to the series is a meal we had this week which was so simple I knew immediately it was a great choice to add to the Feed the family series. A British favourite  and a great combination of meat and veg, this went down a real treat this week when the weather hasn’t been so good. This is real comfort food a really straightforward to prepare:

Ingredients

250g minced beef – £2.10

4 or 5 decent sized potatoes for mashing – 45p

2 carrots – 16p

1 onion – 16p

Approx 200g Green Beans – 20p

1 beef stock cube, in 300ml hot water – 9p

1 dessert spoon of tomato puree – 10p

1 tbsp of Worcestershire sauce – 12p

Method

Heat 1 tbsp oil in a large saucepan and fry the mince until browned, then put it to one side for a while you do the veg. Put the onions and carrots into the pan with a little more oil and cook on a gentle heat until soft, about 20 mins. Add about a dessert spoon of plain flour and the tomato purée, increase the heat and cook for a few mins, then return the beef to the pan. Pour over stock and Worcestershire sauce. Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Meanwhile, make the mash. In a large saucepan, cover the potatoes in boiling water and simmer until tender. Drain well, then allow to steam-dry for a few mins. Mash well with a little milk & butter and season with some some salt and pepper. Spoon meat into an ovenproof dish. Spoon on the mash to cover. For extra tastiness you could sprinkle a bit of cheese on top. Heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden. Boil the green beans in a separate pan and serve on the side.

Total cost – £3.38

cottage pie

 

R

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