I love a cottage pie (beef). Or a shepherd’s pie (lamb). Or whatever the soya mince version of this pie is called. Nothing is more comforting to eat or easier to cram at least 3 of my kids’ 5-a-day into one sitting than a potato topped pie. This is a classic family meal that is really easy to adapt for special diets, so there’s no need to re-invent the wheel here – but if you want a way to get more vegetables into your family’s diet then give this version a try. It’s not a quick recipe but it’s once that can be left to cook whilst you get on with other things and it freezes/re-heats well.
90 minutes – Serves 6 – Suitable for freezing – vegan, gluten free, dairy free options
Ingredients:
1 kg potatoes
300ml milk (dairy or non-dairy alternative)
30g butter (or non-dairy alternative)
750g mince (beef, lamb, soya, quorn, grated drained/pressed tofu… whatever floats your boat)
A glug of olive oil
1 red onion
3 cloves garlic
2 carrots
1 aubergine (gives the sauce a nice texture)
1 courgette
1 tbsp Worcester sauce
450ml stock (beef, lamb or vegetable – if cooking for young children use a low salt stock cube like Kallo)
200g tin of sweetcorn (drained)
Handful frozen peas
400g tin of chopped tomatoes
2 tbsp mixed herbs
1 tsp cinnamon
Optional: 1 tsp marmite (leave out if making gluten free)
Handful grated cheddar cheese
Method
Wash and grate (you can use a food processor if you have one) the unpeeled carrots, courgette and aubergine. Let the kids do it if they are old enough. It’s a great way to get them involved and my kids are more likely to eat food they have helped to prepare themselves. The veg will cook more quickly grated. If you can be bothered to peel the potatoes, good for you, otherwise just give them a wash*, chop into small cubes, and boil for 25 minutes until soft. Drain and set aside.
Whilst the potatoes are boiling, get on with the pie filling. Peel and dice the onion and in the largest pan you have, fry in olive oil on a medium heat for 5 minutes until softened, stirring occasionally. Crush the garlic, add to the onions along with the mince and allow to cook for a further 5-10 minutes until the mince is browned. Add your grated veg and Worcester sauce, stir and leave to cook for 5 minutes, adding a splash of the stock if needed to stop anything sticking to the bottom of the pan.
When all the veg has softened, add your mixed herbs, cinnamon (sounds strange but it works plus it’s a flavour that the kids can’t quite put their finger on and they’re willing to keep eating until they figure it out), tinned tomatoes, sweetcorn, marmite (if using) and stock. Stir, bring to the boil then reduce heat and allow to simmer for 30 minutes.
Whilst the filling is simmering, heat the oven to 180°C.
The potatoes should be cooked by now so once drained, take a masher to them adding the milk and butter. Season with black pepper and stir until smooth. You may need more milk if you want the potato really creamy.
When the filling is cooked, pour into a large casserole dish then sprinkle the frozen peas on top. The peas stop the potato getting soggy from the sauce. Spoon the mashed potato on top of the filling and use a fork to spread it out evenly. Sprinkle the grated cheese on top of the potato layer and bake in the oven for 30 minutes.
Serve immediately or allow to cool, divide into portions and freeze.
ENJOY!
*There are nutrients and fibre in vegetable skin!
