Delicious cottage pie


Now we are back in our home and settling in nicely I’ve had more time to go back to my old favourite pastime – cooking.

 

I’ve really missed having my own space, there is nothing like being back in your own kitchen with everything where you like it!

 

I’ve been feeling pretty guilty too as with staying at my in-laws for so long I didn’t really have the time to dedicate to making my little munchkins some good home cooked food.

 

After a quick whizz around the supermarket I couldn’t wait to get cooking again.

 

I’ve always cheated a bit when making cottage pie in the past by adding in some ready made gravy but it’s less than ideal for a 6 month old so here goes…

 

Heat up a table spoon of olive oil in a pan, throw in some chopped onion and garlic and let it cook through until the onions are opaque.

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Add in some lean mince beef and cook through. Add in a sprinkle of black pepper for taste.

 

In a separate pan boil some water and add in some chopped carrot, peas, green beans, sweet corn or whatever vegetables you have in and cool through.

 

Drain the fat from the mince then add in the cooked vegetables to the mix.

 

Dissolve one one low salt beef stock cube in some boiling water and add to the mix.

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Let it simmer and boil down.

 

Peel potatoes and boil them in a pan until soft.

 

To thicken the sauce for the mince, mix a teaspoon of cornflower with some warm water to make a syrup like consistency and add to the mixture and continue to simmer.

 

Once the potatoes are boiled, drain the water and mash them with a little unsalted butter and milk.

 

Place the mince in a large heatproof dish and load the mash on top.

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For a crunchier topping place a few curls of butter on the top.

 

Place in the oven on 180 for around 45 minutes.