IMG_0041At 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…

Serves 6

800g of Mince

4 Carrots

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 Leek

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.

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  • 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.

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Ours is in the oven as I blog. A nice hearty, healthy antioxidant fuelled Cottage Pie. Wonderful served with green vegetables.

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