Cottage pie is one of my all time favourite, such a homey, warm-hearted feel to it. With all my dishes I try to shove in as much veg as I possible can, this can help with fussy kids to as it disguises it more. I loved the flavours that came out of this dinner with all the different spices and herbs we put in gave it a little extra. My secret ingredient for this is sweetcorn it is so tasty in a cottage pie, I’ll never make one without it again!
Gluten, celery, milk.
Mince 500g pack
1 Large Carrot
2 sticks of Celery
6 tablespoons of sweetcorn
6 tablespoons of frozen peas
Beef stock cube
1 knob of butter
Sprinkle of cheese
4 Broccoli heads
A sprinkle of…
Black pepper, oregano, chilli powder, bay leaf, garlic, basil, sage.
Prep time: 10 minutes
Cook time: 40 minutes
- Dice the vegetables and set side until needed, brown the mince in a fry pan followed by the onion, carrot, celery and a 200ml jug of stock. Add in the spices & herbs and leave to simmer, for the water to evaporate.
- Boil the potatoes until soft, add in the milk, and butter and mash.
- Add in the peas and sweetcorn to the mince for the last few minutes before placing in a oven proof dish, layer the mash on top and a sprinkle of cheese and bake until the cheese is golden.
- Boil/ steam the broccoli and plate up.
Top tip: We sprinkled black pepper and chilli powder on the top too for an extra bit of flavour, scrummy!
This is an overview of all of the macro-nutrients (e.g. fat, carbohydrates, protein) and what individual ingredients of the recipe offer as a percentage to each nutrient.
Calories: 57% mince, 12% potato, 10% butter.
Carbohydrates: 42% potato, 16% onion, 12% carrot.
Of which sugar: 28% onion, 25% carrot, 14% peas.
Fibre: 24% carrot, 22% peas, 19% potato.
Protein: 87% mince, 4% peas, 3% potato.
Fat: 54% mince, 31% butter, 4% stock.
Of which Saturates: 54% mince, 40% butter, 3% milk.
Salt: 74% stock, 20% mince, 3% celery.
This is one of my homely recipes, I hope you enjoy it as much as I do!
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