Easy Peasy Cottage Pie
By naiey123
This classic dish is an easy and tasty way to give the kids two of their 5 a day
Have your daily does of comfort with this pie recipe!

Ingredients
- 250g Butcher's Selection Lean Beef Steak Mince or Lean Beef Steak Mince
- 1 small onion
- peeled and finely chopped
- 1 tbsp. tomato ketchup
- 100ml beef stock (made with half a stock cube)
- 1 tbsp. brown sauce
- Half 400g pack Fresh Tastes Carrot and Peas
- 2 level tsp. corn flour
- 300g Maris Piper
- Desiree or King Edward potatoes (peeled weight)
- cut into even-sized pieces
- 300g Sweet Potatoes (peeled weight)
- cut into even-sized pieces
- 2 tbsp milk
- 15g butter
- 15g grated Cheddar cheese
- Trimmed Fine Beans
- to serve
Details
servings 4
Level of difficulty Average
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 190C/170C Fan/Gas 5. Fry the mince and onion in a non-stick frying pan, stirring often, until the meat just browns. Transfer the mince to a saucepan.
Step 2
Add the stock, tomato ketchup and brown sauce. Season with pepper. Cover and simmer gently for 10 minutes, stirring often, adding a little extra stock if necessary.
Step 3
Stir in the carrots and peas, return to a simmer and cook for another 5 minutes. Mix the corn flour with 1 tbsp. water and stir in. Simmer for 1 minute. Turn into an ovenproof dish.
Step 4
Meanwhile, boil the potatoes and sweet potatoes in separate saucepans until tender - about 15 minutes for the potatoes and 12 minutes for the sweet potatoes. Drain and return to one pan. Stand it over a very low heat for up to 1 minute to allow excess moisture to evaporate. Heat the milk and add to the potatoes with the butter. Mash until smooth, season, then spread over the mince
Step 5

Sprinkle on the cheese and cook for 20 minutes or until piping hot. Serve with the green beans.
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Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
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