Budget-friendly cottage pie RECIPE

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Preheat the oven to 220˚C/200˚C fan/gas mark 7
In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well, then return to the pan and steam dry for 1-2 minutes. Mash well with the cream and season with salt and pepper.
Sautée the carrots and the veg. Once softened, add in the beef and cook until browned.
Add the beef casserole mix to 500ml of water and stir until combined. Then pour over the beef and vegetables.
Transfer to a Pyrex dish and top with the mashed potato. Cook for 25-30 minutes or until the topping is golden and the pie is bubbling around the edges.
While the cottage pie is cooking, prepare the cabbage. Finely chop the cabbage and add to a pan with the leftover cream. Sautée for about 15 mins until the cabbage is tender and begins to brown.

Per serving: 677kcals, 45.6g fat (22.3g saturated), 19.6g carbs, 5.2g sugars, 36.6g protein, 8.1g fibre, 0.777g fibre

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Budget-friendly cottage pie