Cottage pie

Recipe from: 13 February 2011

Ingredients 16
Servings 1
Minutes 10 mins


Serving Change
  • 500
  • 2
    onions, chopped
  • 2
    cloves of garlic, chopped
  • 1
    red pepper, chopped
  • 115
    tomato paste (one small tin of tomato paste)
  • 20
    tomato sauce
  • 15
    Worcestershire sauce
  • 10
    mixed herbs
  • 1
  • 250
    frozen mixed veggies
  • 5
    baby marrows, chopped
  • 5
    carrots, grated
  • 1
    punnet mushrooms, chopped
  • pepper to taste
  • splash of tobasco sauce
  • 1
    packet baby potatoes for the mash


10 mins
Fry onions, garlic and red pepper till soft.
Add mushrooms and cook till mushrooms have wilted down.
Throw in the mince and cook till brown, adding salt, pepper, mixed herbs, tomato paste, tomato sauce, Worcestershire sauce, and tobasco, mixing in well.
Add carrots and baby marrows and allow to cook.
For the mash, cut the baby potatoes in quarters skin and all, and boil till soft. Mash with a potato masher, but instead of adding butter to the mash use a drizzle of olive oil instead, and add low fat milk as you would normal mash.
5 minutes before you are going to assemble your cottage pie, throw the frozen veg into the mince.
Grease an oven proof dish with cooking spray.
Pour the mince into the bowl, patting it down with a spoon and levelling it out.
Add the mash on top of the mince and spread evenly.
Put under the grill in the oven until the mash has browned a bit.
The mince mixture freezes well. This can be made in advance and topped with freshly made mashed potatoes. You can try sweet potato mash as a twist.
Reprinted with permission of Doughboy Diaries.
To visit Doughboy Diaries’ blog, click here.

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