I’ve had a few requests now for my cottage pie recipe, so thought I had better upload it to the blog!
The family really enjoy the cosy, comforting flavours, and it’s also a great way of sneaking vegetables into your little ones without them really noticing.
Happy days all round!
You will need:
- 5-6 large potatoes, peeled and halved
- 3 tbsp dairy-free milk
- 1 tbsp dairy-free spread
- 1 tbsp olive oil
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and crushed
- 2 sticks of celery, washed and cubed
- 1 large carrot, peeled and cubed
- Handful of mushrooms, washed and cubed
- 500g minced beef
- 1-2 tbsp marmite
- 100ml organic beef stock
- Salt and pepper
- 1 tsp mixed herbs
Preheat the oven to 180c/340f/ Gas 4, and grease a pie dish.
Boil the potatoes for around 20-22 minutes until cooked.
Meanwhile, place a large frying pan over a medium heat, and add the olive oil and onion. Gently cook for 2-3 minutes until the onion has started to soften. Add the celery and carrot, and continue to gently cook for around 6-8 minutes until softened. Repeat for the mushrooms.
Add the garlic to the frying pan, stir well, and then crumble in the beef.
Continue to cook for 8-10 minutes, until the beef has browned.
Stir in the marmite, and ensure everything is coated, before adding the beef stock, pinch of salt and pepper and mixed herbs and stirring well.
By this time, the potatoes should be ready. Drain before adding the dairy-free spread, dairy-free milk, and a pinch of salt and pepper and mash until smooth.
Pour the meat and vegetables into the prepared pie dish, and then top with the mashed potatoes.
Place in the oven for 15-20 minutes, until the top has turned a golden colour.
Remove from the oven, and leave to cool slightly before serving.