At lunchtime today I took a trip to Lidl to pick up some ingredients for tonight’s tea… I want to boost mine and my children’s protein intake and add lots of yummy veg. What better way to do it than to make a wholesome Cottage Pie…
800g of Mince
2 Sticks of Celery
3 Cloves of Garlic
A small glass of red wine (Very good anti-oxidant, brilliant to cook with)
1 x 400g Chopped Tomatoes with herbs
2 Tablespoons of Tomato Puree
1 Small tin of Mushrooms
5 Spring onions
1 punnet of Cherry Tomatoes
A beef stock cube
Enough mashed with milk and butter potatoes to cover the top
- Boil a pan of potatoes. Heat the oven to Gas Mark 6.
- While the potatoes are boiling heat enough oil to line the frying pan. Add to the hot frying pan – the sliced leak, chopped garlic and mushrooms.
- After 5 minutes add the mince and fry until the mince is brown – transfer the mixture to a pan.
- Add the tin of tomatoes, finely chopped spring onion and carrots.
- Spoon in the tomato puree.
- Add the glass of wine and stir until bubbling.
- Crumble the stock cube into the mixture and add a little boiling water.
- Transfer the mixture to a large enough oven dish.
- Time to mash and prepare the potato with milk and butter.
- Place onto the mince mixture.
- Decorate with halved cherry tomatoes and it’s ready to pop into the oven. Gas mark 6 for 45 mins.
Ours is in the oven as I blog. A nice hearty, healthy antioxidant fuelled Cottage Pie. Wonderful served with green vegetables.