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Country Cottage Pie

This is my adaptation of cottage pie – a true one pot family meal. You can swap a lot of the ingredients depending on what you have available, or what you enjoy eating.

If I’m feeding more than our usual hungry four, I add a couple of handfuls of lentils (pre-cooked and tender) but you could double up the meat if you like.

For the filling
For the root mash
For the filling
  1. Sauté all the veg in a little olive oil or lard until soft.
  2. Add the mince and gently fry until the mince is cooked and starting to colour (approx 5 minutes).
  3. Add the flour and cook for 1 minute. Then add the stock and simmer gently with a lid on for approx 45 minutes, stirring occasionally.
  4. Season with salt and pepper to taste.
For the root mash
  1. Clean all your vegetables. I only peel the celeriac, swede and garlic. All the other veg I clean really well, keep the skins on and just top and tail them. If you're using vegetables from your organic box they don't harbour any nasty pesticides or herbicides.
  2. Gently sauté the onion and garlic (if you're using this) and put aside.
  3. Boil or steam the rest of your root mash ingredients until tender.
  4. Drain and mash with the olive oil, then add the garlic and onion. Season with salt and pepper.
  5. Put aside until the mince has finished cooking.
  6. Once the mince has finished cooking, put it in a casserole or oven proof serving dish and top with the root mash. Sprinkle on some grated cheese if you like.
  7. This dish can be cooled and left in the fridge for a couple of days until you need it.
  8. Reheat in a moderate oven until piping hot.
Recipe Notes

Serve with braised red cabbage or greens of your choice.


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