Description
Minced lamb cooked with vegetables and baked beans in rich warming sauce and covered in creamy mashed potato – the best kind of comfort food.
Syns: 2 per portion
Ingredients
Scale
- 500 g extra lean beef mince
- 1 beef oxo cube
- 1 onion (finely chopped)
- 2 carrots (grated)
- 1 parsnip (grated)
- 3 tbsp tomato puree
- 1 tin baked beans
- dash worcestershire sauce
- salt and pepper
- 1 pint boiling water
- 10 potatoes for mashing
- 100 g light cream cheese
- Spray oil
Instructions
- Gently fry the onion until soft, then add the minced beef, browning thoroughly and breaking up any clumps
- Add the grated carrot and parsnip, and crumble in the beef stock cube
- Add the tomato puree, worcestershire sauce, and salt and pepper and mix through
- Add the water and baked beans, and bubble for about 25 minutes on a low heat. (In the meantime put the potatoes on)
- Peel and chop the potatoes into quarters, and boil for about 25 minutes until tender and ready to mash.
- Use a slatted spoon to spoon the meat mixture into the bottom of a medium sized oven proof dish, leaving the liquid in the pan to make a gravy for when you serve.
- Mash the potato with the cream cheese, and salt and pepper and then spoon gently on top of the meat mixture, using a fork to spread it evenly over the top.
- Bake at 180c for 45-50 minutes until golden and crispy on the top.
- Serve with the reheated gravy- you can add extra water if you need more
Notes
I love a big dollop of HP sauce on my cottage pie, and tend to serve it with broccoli and peas.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Easy
- Cuisine: British