Tasty cottage pies
The classic family dish from the Cooking with Auntie Sara series - perfect for getting the kids involved
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr
Cook 35 mins
- Heat oven to 200C/fan 180C/gas 6. Halve the onions on the chopping board using the sharp knife. Peel off the skins, then thinly slice the onions. Heat oil in a large frying pan, add the onions (take care the oil doesn't spit), then fry them until golden, stirring occasionally.
- Add the mince, breaking up the block of meat with the wooden spoon until it looks like crumbs. Pour in a mug of water, crumble in the stock cubes, then measure in the HP sauce. Cover the pan and simmer on a low heat for 10 mins, stirring every now and then.
- Put a large pan of salted water on the hob to boil and cover with the lid. Peel the skin off the potatoes with a vegetable peeler, then cut into quarters on the chopping board. Trim the ends from the carrots, peel, then thickly slice.
- When the water is boiling, add the potatoes and carrots (an adult should do it as the water will splash). Cover and simmer for 20 mins until the potatoes are soft when you stick a knife in. Drain, return to the pan with the butter and milk, then mash until smooth with an electric whisk or potato masher.
- Stir the beans into the meat mixture, simmer for a few mins, then spoon the mixture into 4 mini pie dishes. Spoon the mash on top and spread over the filling, right to the edges of the dish so none of the layer below shows.
- Put pie dishes on a baking tray. Grate cheese, sprinkle on top, then cut tomatoes into wedges and arrange on top. Carefully put the pies in the oven using oven gloves. Bake for 35 mins or until tops are golden. Let pies cool a little before eating as they will be very hot. Serve with broccoli or peas.
PER SERVING
634 kcalories, protein 42.0g, carbohydrate 57.0g, fat 28.0 g, saturated fat 12.0g, fibre 0.0g, sugar 15.0g, salt 3.65 g
Recipe from Good Food magazine, April 2008.
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http://www.bbcgoodfood.com/recipes/8188/
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Ingredients
FOR THE MEAT LAYER
- 2 onions
- 2 tbsp olive oil
- 500g lean minced beef , preferably organic
- 2 beef stock cubes
- 3 tbsp HP sauce
- 415g can reduced sugar and salt baked beans
FOR THE TOPPING
- 900g large potatoes
- 3 medium carrots
- 25g butter
- good splash skimmed milk
- 40g mature cheddar
- 4 small tomatoes
- broccoli florets or peas, to serve (optional)
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 1 hr
Cook 35 mins
Ingredients
FOR THE MEAT LAYER
- 2 onions
- 2 tbsp olive oil
- 500g lean minced beef , preferably organic
- 2 beef stock cubes
- 3 tbsp HP sauce
- 415g can reduced sugar and salt baked beans
FOR THE TOPPING
- 900g large potatoes
- 3 medium carrots
- 25g butter
- good splash skimmed milk
- 40g mature cheddar
- 4 small tomatoes
- broccoli florets or peas, to serve (optional)
PER SERVING
634 kcalories, protein 42.0g, carbohydrate 57.0g, fat 28.0 g, saturated fat 12.0g, fibre 0.0g, sugar 15.0g, salt 3.65 g
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22 April 2011
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