Speedy Cottage Pie
Ingredients
- 500 g Lean Beef Mince You can use less meat and more gravy to make it cheaper.
- 4-5 Large Potatoes peeled and cut into small 2cm chunks.
- 1 Large Onion finely chopped.
- 1 tsp Garlic chopped (or I just use squeezy garlic – it’s quicker and lasts for ages).
- 1 Carrot & 1 Courgette finely grated.
- Handful of Frozen Peas.
- 4-5 tsp “Bisto Best” Beef Gravy Granules.
- 20 g Butter & a splash of Milk.
- Grated Cheese Cheddar.
Instructions
- Start the Potatoes: Boil the kettle. Peel the potatoes and chop them into small 2cm chunks (small chunks cook much faster). Add to a pan of boiling salted water.
- The Veg Base: Chop the onion/garlic and grate the carrot/courgette. Fry them in a large, deep pan on medium heat until soft.
- The Meat: Add the beef mince. Fry it until browned, making sure to “mush” it up so there are no large lumps.
- The Cheat: Add the Bisto granules and fry for a minute. Then, add boiling water just to cover the meat. Stir and let it thicken. Add the frozen peas and simmer on low.
- Dad Tip: If it’s too runny, just add another teaspoon of granules until it looks like a sturdy base for the mash.
- The Mash: Check the potatoes (if a knife slides off easily, they are done). Drain and mash (use a ricer if you have one!). Add the butter, milk, salt, and pepper.
- Assembly: Spoon the mash on top of the meat sauce (if your pan is oven-safe, do it right in the pan!). Use a fork to drag little ridges across the top—these go crispy in the oven. Cover with grated cheese.
- The Finish: Pop it under the grill for 5 minutes until the cheese is bubbling and brown.
Notes
Serving Suggestion: Serve immediately. Best enjoyed with a glass of red wine, beer, or gin… whatever it takes (stick to juice for the kids, though).