Organic mince cottage pie


Serves 4-6

700g Oaklands potatoes, peeled and cut into even chunks
150ml milk
50g butter, plus extra melted butter for brushing
2 tbsp oil
2 carrots, peeled and finely chopped
1 onion, peeled and finely chopped
Sea salt and black pepper
2 x 380g packs of Inisvale Irish Organic Beef Steak Mince
1 tbsp tomato purée
500ml beef stock
2 tbsp fresh parsley, chopped
40g Freshona Petit Pois

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Add the potatoes to a pot of salted water and bring to a boil. Cook for 15-20 minutes until tender.
  2. Drain, then leave to steam dry in the pot for 2-3 minutes. Add the milk and butter and mash until smooth.
  3. Heat the oil in a large pot over a medium heat and add the carrot and onion. Season with salt and pepper and cook for 6-8 minutes until softened.
  4. Add the mince and season again. Cook for 6-7 minutes, stirring occasionally, until completely browned.
  5. Stir in the tomato purée. Add the beef stock and bring to a boil. Reduce the heat and simmer, uncovered, for 15 minutes until the liquid has reduced.
  6. Stir in the parsley and petit pois and season with salt and black pepper.
  7. Transfer everything into a baking dish. Top with the mashed potato and use a fork to make ridges in the top. Brush over the extra melted butter and sprinkle over some salt.
  8. Bake for 25-30 minutes until the top is golden-brown and the edges are bubbling.

Per Serving 446kcals, 19.7g fat (8.1g saturated), 24.8g carbs (5g sugars), 41.1g protein, 4.2g fibre, 0.440g sodium

Recipe courtesy of LIDL Ireland – why not try these perfect cheeseburgers too?

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