I bought a 5kg sack of potatoes last week, and so far we’d only used a small handful out of it. Usually when I buy spuds, they end up growing roots all over them, and sometimes I forget about them completely, and end up having to chuck them out.
I wanted to use up some of the potatoes, so I wandered around Asda earlier today, wondering what I could make with them.
There’s a shelf hidden away that stores all the reduced fresh foods… The foods that have the “eat by” (todays) date on, and sometimes you can get a real bargain there. In the past, I’ve managed to get a beautiful rump steak for only 60p!
Scouring the shelf this afternoon, I looked through the reduced fish, quiches, yogurts… And there it was. Hidden at the back, under a pile of macaroni cheese ready meals… A 500g carton of lean beef mince. It had a price tag of £4.99 on the carton, but a yellow sticker placed on top, saying £3.42. Not a huge saving, but I was in a bit of a rush at this point.
The dilemma of what we were going to have for dinner was solved. Cottage Pie.
Now, you may be surprised when I tell you that there are so many people out there who do not know the difference between a cottage and a shepherds pie (seriously – I’m not lying!!).
It’s easy to remember… What do shepherds do? They look after sheep! A shepherds pie is made with lamb. A cottage pie is beef.
So, here’s my take on the classic cottage pie. It’s so family friendly, that even my 4 year old had seconds!!
Beef mince meat
Beef gravy granules
Cheese (I used red Leicester)
Oil (for frying)
- Preheat your oven to 200C (180C for fan assisted ovens), and get an ovenproof dish ready.
- Peel and quarter your potatoes, then place them in a large pan. Add a sprinkle of salt, and cover the potatoes with water. Bring to the boil, and allow to simmer for 15 minutes.
- Meanwhile, heat a frying pan with a splash of oil in it. I usually use my wok because of its’ size. I love my wok, ha ha. When the oil is almost bubbling, gently place the mince meat in to the oil, and separate with a wooden spoon / spatula.
- When the meat has all browned off, squirt a bit of barbecue sauce on top of the meat, and stir in well.
- This is the part that I cheat on… A little bit anyway. Now you can do it with fresh peas and carrots, but due to a certain little man annoying me for his dinner, I opened a tin of petit pois and carrots and threw them in.
- Next up is to make yourself about 3/4 of a pint of gravy. If you’ve never done this before (which I’m sure you have), simply add two large spoonfuls of gravy granules to a jug, and pour in boiled water, whisking constantly. When you’ve made your gravy, pour it over the meat and veg, and stir thoroughly.
- As soon as the meat mixture has been stirred thoroughly, scoop in to an ovenproof dish, and set aside until you’re ready for the potatoes.
- Your potatoes should almost be done now. To check if they’re ready, simply prod a couple with a fork, or knife. If the utensil slips in to the potato easily, then they’re ready to be mashed. Drain the excess water from the pan, add a big blob of butter (or marg), and attack it with your masher!
- When it’s all mashed, use a large metal spoon (or wooden – whatever you like) to scoop the potatoes on top of the meat mixture.
- Phew! We’re almost there now… If you haven’t already, now’s the time to get your cheese of choice grated. When that’s done, sprinkle as much (or as little) as you want on top of the potatoes.
- Ok! Be careful here, as I’m sure you’re aware; ovens are hot!! Place your dish in the middle of the oven, and set your timer for 20 minutes.
- It’s time for the waiting game now. You can do whatever you want at this point. I decided I was going to have a Diet Coke break (I have not been paid to advertise them, lol).
- What’s that I can hear? It’s the timer! It’s dinner time!!