Ingredient Recipes – Cottage Pie
Ellie Micklethwait
You’ve exhausted your pasta supply and had enough buttered toast to last you a lifetime? You crave proper home-cooked food and suddenly hall meals don’t look too bad? Well, if this applies to you, over the next few months we will be bringing you a series of recipes with a maximum of 5 ingredients that are both cheap and tasty. If you think you can do better, then feel free to email in your recipes, we’ll try them out and publish them if they tick all the right boxes. Remember, tasty and cheap.
First off…Cottage Pie (serves 8)
This is a perfect meal to be made in bulk and then frozen for whenever you need it or used for dinner parties.
Ingredients
•1 kg minced beef
• 1.5-2 kg potatoes
•4 medium carrots
•4 medium onions
•500 ml beef stock
Preheat the oven to gas mark 6, 400F (200C)
Soften the onion in a bit of butter in a large casserole dish. Add the carrots and the meat and fry until brown all over. Add the beef stock and let it simmer for 10 minutes. Season to taste. Meanwhile, peel the potatoes and cut up into smallish chunks and boil for approximately 15 minutes until soft. When cooked, drain them and mash them together. Layer over the meat and place the dish in the oven for 20-25 minutes.
Ellie Micklethwait
You’ve exhausted your pasta supply and had enough buttered toast to last you a lifetime? You crave proper home-cooked food and suddenly hall meals don’t look too bad? Well, if this applies to you, over the next few months we will be bringing you a series of recipes with a maximum of 5 ingredients that are both cheap and tasty. If you think you can do better, then feel free to email in your recipes, we’ll try them out and publish them if they tick all the right boxes. Remember, tasty and cheap.
First off…Cottage Pie (serves 8)
This is a perfect meal to be made in bulk and then frozen for whenever you need it or used for dinner parties.
Ingredients
•1 kg minced beef
• 1.5-2 kg potatoes
•4 medium carrots
•4 medium onions
•500 ml beef stock
Preheat the oven to gas mark 6, 400F (200C)
Soften the onion in a bit of butter in a large casserole dish. Add the carrots and the meat and fry until brown all over. Add the beef stock and let it simmer for 10 minutes. Season to taste. Meanwhile, peel the potatoes and cut up into smallish chunks and boil for approximately 15 minutes until soft. When cooked, drain them and mash them together. Layer over the meat and place the dish in the oven for 20-25 minutes.