Cottage pie

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 600g lean beef mince
• 1 large carrot, peeled, finely chopped
• 1 medium zucchini, finely chopped
• 3 celery stalks, trimmed, finely chopped
• 2 tablespoons salt-reduced tomato paste
• 400g can salt-reduced chopped tomatoes
• 1/2 cup salt-reduced beef stock
• 850g sebago potatoes, peeled, chopped
• 1/4 cup milk
• 10g butter
• 2 tablespoons grated tasty cheese
• Mixed salad leaves, to serve

• Method

  1. Heat oil in a frying pan over medium-high heat. Cook onion, stirring, for 3 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 minutes or until browned.
  2. Add carrot, zucchini and celery. Cook, stirring, for 3 minutes. Add tomato paste, tomato and stock. Stir to combine. Reduce heat to medium-low. Cover. Simmer for 15 minutes or until vegetables are tender. Preheat oven to 200°C/180°C fan-forced.
  3. Meanwhile, cook potato in a large saucepan of boiling water for 8 to 10 minutes or until tender. Drain. Return to saucepan over low heat. Mash. Stir in milk and butter. Remove from heat.
  4. Spoon mince mixture into four 1 3/4 cup capacity ovenproof dishes. Top with mash. Sprinkle with cheese. Bake for 15 to 20 minutes or until golden.

  Notes

  • For babies: Blend or process pie until smooth. For older babies, roughly mash.
    For adults: Season with salt and pepper. Serve with mixed salad leaves.