Cottage pie with vegetable mash topping
The mixed vegetable mash adds a flavoursome topping to the savoury mince.
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Method
- Heat the oil in a pan and fry the onion for 5-10 minutes, until soft, adding in the garlic for the last minute. Turn the heat up to medium/high, add the mince and cook for 5 minutes.
- Stir through the tomato purée and mixed herbs, then pour in the stock. Bring to the boil, then simmer for 15 minutes, until thickened.
- Preheat the oven to 200ºC, 180ºC fan, gas 6. Cook the sweet potatoes, potatoes and carrots in a pan of boiling water for 10 minutes, until soft. Drain and mash with the Butterlicious.
- Spoon the mince mixture into a 1.5 litre-baking dish and top with the mash. Bake in the oven for 20 minutes.
- Cook the peas in boiling water for 2 minutes. Drain and serve as a side.
Ingredients
- 1 onion, peeled & finely chopped
- 350g lean beef steak mince
- 400g sweet potatoes, peeled & cut into 4cm chunks
- 300g carrots, peeled & chopped
- 300g potatoes, peeled & cut into 4cm chunks
- 30g Butterlicious spread
- 380g basics frozen British garden peas
From your store cupboard
- 2 tablespoons olive oil
- 1 clove garlic, peeled & finely chopped
- 1 tablespoon tomato purée
- 1 teaspoon dried mixed herbs
- 200ml beef stock (1 stock cube)
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