COTTAGE PIE  (serves 4)

Ingredients :

1 tbsp olive or vegetable oil

500g low fat minced beef

1 large onion, chopped finely

2 sticks of celery, chopped finely

1 medium carrot, chopped finely

2 cloves garlic, chopped finely

5 mushrooms, two chopped finely, three sliced

200g of baked beans from a tin

1 tbsp tomato puree

2 tbsp tomato ketchup

1 Knorr rich beef stockpot (or 1 low salt beef stock cube)

1 tsp Bovril

1 tsp wholegrain mustard

a splash or two of Worcestershire Sauce

half a tsp dried thyme

half a tsp paprika

1 tbsp fresh parsley, chopped finely

1 tbsp Bisto Best beef gravy granules

water, as necessary.

For the mash :

4-5 potatoes, peeled and cut into quarters (Maris Piper are excellent)

a knob of butter

50ml milk

sea salt & freshly ground black pepper

100g or so of grated mature cheddar.

Method :

1.  In a deep frying pan, heat the vegetable oil and add the minced beef.  Cook on a high heat until all the mince is browned and the water has evaporated.  Fry the beef until the bottom surface has caramelised three times and been turned each time.  Remove from the pan using a slotted spoon and reserve.  Keep as much of the leftover oil as is required to cook the vegetables - approximately 1 tablespoonful.

2.  Add the onion, garlic, celery, carrot and chopped mushroom to the pan and fry on a medium heat until the vegetables are softened and the onion is transparent.  Take care not to let the vegetables burn.

3.  Once everything is cooking nicely, add the sliced mushrooms, baked beans, tomato puree, tomato ketchup, Worcestershire sauce, Bovril, wholegrain mustard, stock pot (or Oxo cube), thyme and paprika plus 300ml of water and mix well.

4.  Allow to cook on a low heat for as long as it takes you to peel and boil the potatoes.

5.  Once cooked, drain the potatoes and add the knob of butter, milk and season to taste.  Mash the potatoes until smooth.  Don't be tempted to make the mash too creamy, or it will disintegrate when it meets the gravy from the meat.

6.  Add the parsley to the meat mixture together with the gravy granules and stir through.  Taste for seasoning and adjust if necessary.

7.  Place the meat mix into the bottom of a deep casserole dish, then place blobs of mashed potato on top.  Using a fork, lightly join each blob until the meat is completely covered - but don't press it into the meat mixture - then sprinkle on the grated cheese.

8.  Place into a pre-heated oven at around 180degC/340degF/Gas4, for 30-45 minutes or until the top is golden and crispy.

Serve with vegetables of your choice and a little extra gravy.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk