Cottage pie is one of those good home comfort foods, which can so easily be cooked up in any student kitchen. The beauty of cottage pie is that it can be frozen (yay!), making it easy to avoid those takeaways when you don’t fancy popping your chef hat on. This recipe has been simplified to ensure it is manageable by anyone with as few ingredients as possible, but could easily be added to for those looking for more flavour!
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For 3-4 portions (based upon the size of a round oven dish split into four, and serving sizes as shown).
What you’ll need:
- 300g of beef mince (The more mince you have, the bigger the pie).
- 3 Carrots
- A big handful of peas – Add however many peas you desire.
- 1 Onion
- 1 Garlic clove
- Gravy, and lots of it. Look to create around 300ml of gravy for the main body, with extra for serving.
- Beef stock cube/jelly (optional for extra flavour)
- 3-4 good sized potatoes – Again this depends entirely on your preference of potato goodness!
- Glug of milk
- One teaspoon of oil
- Sprinkle of cheddar/parmesan cheese (Optional – but is it really though?)
-Pre heat the oven to 180 fan (200c, gas mark 6).
-Peel and chop your potatoes, putting onto boil in a sauce pan for around 15-20 minutes.
-In a large pan to fit all the ingredients, heat the teaspoon of oil on a medium heat and add chopped garlic and onion to brown.
-Add the mince, along with seasoning of salt and pepper. Once cooked, drain any excess fat from the pan.
-Add the chopped carrots, peas and any other veggies you wish to cook up.
-Make 300ml (enough to cover the ingredients already within the pan) of gravy, pouring directly onto the mince and veggies, mixing in. The gravy will act as a beef stock saving you from buying extra ingredients, but if you want more of that flavour add a beef cube/jelly as desired.
-Allow to simmer (lower the heat) until potatoes are cooked. Easiest way of telling is to take a non sharp knife and stab the potatoes till they are soft enough to go through.
-Drain the potatoes, add a glug of milk (or a knob of butter if preferred) and mash until you’re happy with the consistency.
-Taking an oven dish, could be any shape or size, pour in the mince meat concoction.
-Spoon on the mashed potato and grate on some cheese to get the crunchy top if desired.
-Cook in the oven for around 25-30 minutes, but keep an eye as all ovens vary.
-Serve with some extra gravy on top!