MEASURES, INTRO & CONTENTS
BREAKFAST
SOUPS
BEEF, LAMB & PORK
FISH
CHICKEN & TURKEY
VEGETARIAN
SNACKS & LIGHT MEALS
SALADS
DESSERTS
Cottage pie Serve with a spoon of your favourite vegetables such as broccoli
Serves 2 adults and 2 kids Preparation time 20 minutes
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Cooking time 45 minutes
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Utensils needed Frying pan Casserole dish Chopping board Chopping knife Vegetable peeler Wooden spoon Measuring jug Potato masher
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Ingredients ›› 450 g of lean minced beef ›› pepper ›› pinch of salt if desired ›› 1 onion ›› 2 carrots e a t in of You c a n us ›› 3 mushrooms inst e a d ox ta il soup ube s. ›› 5–6 broccoli florets of st ock c ›› 20 g of frozen peas ›› 1 low-salt beef or vegetable stock cube dissolved in 275 ml of boiling water ›› 5 cooked potatoes ›› a little low-fat milk
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Method 1. Preheat the oven to 180°C / 375°F / Gas Mark 4. 2. Place the minced beef in a frying pan. Add pepper and salt if desired. 3. Fry the meat until browned (approximately 15 minutes) and drain off any excess fat from the pan. 4. Peel the onion, carrots and mushrooms and chop them finely. Add these to the minced beef, along with the broccoli florets and the peas. 5. Add the stock to the minced beef. 6. Bring to the boil, stirring all the time. 7. Put into a greased casserole dish. 8. Mash the potatoes and add a little milk, and a pinch of salt and pepper. 9. Spoon on top of meat mixture and smooth gently with a knife or fork to form a pattern on top. 10. Bake in the preheated oven for 45 minutes. 27
