Written by Jeanette Smith 14th May 2020
I was vegetarian for a long time, from around 12 or 13, up until I had the twins when I was 24.
When I started eating meat again, I started with white meats, convincing myself that pork is one of them.
This dinner therefore is a variation of the traditional cottage pie.
Again, we load it with veg to make the pound of meat go around everyone, and to hide the veg of course! Although I don’t need to hide veg anymore because my kids literally eat anything now, but its habit, so I still do!
- Selection of chopped vegetables (we didn’t have much in, so only carrots, onions and mushrooms went in this time, but I’d often put in mixed peppers and courgettes too)
- 1lb pork mince
- Squeeze tomato puree
- Dash of Worcester sauce or brown sauce
- Tablespoon of mixed herbs
- 2 chicken oxo
- 1 vegetable oxo
- Spuds (mashed to your own taste, I use butter and salt only)
- Salt and pepper to taste
- 25g/2 teaspoons cornflour mixed with a little water to make a paste
Peel your spuds, you’ll need a little more than what you normally use for your family, and boil until soft.
When they’re cooked, mash them the way you like. I use just butter and salt.
Set aside until ready.
While the spuds are cooking, prepare the veg and other ingredients.
Put the mince into a large pan. If you have one, use a pan the can transfer from hob to oven. This will save on washing up 🙂
You’ll need a little oil for this mince as it’s quite a lean, dry meat.
Fry off with a little salt and pepper until cooked through
Add the vegetables and stir fry for another 5 minutes.
Add in the condiments and stir through. Then add enough water to cover it.
Cover and simmer while the potatoes are cooked and mashed.
When you’re finished with the potatoes, get the cornflour mix and stir rapidly into your mince and veg to thicken the gravy.
Once thickened, turn off the heat.
Layer the mashed potatoes onto the mince, and spread over using a fork to make a design.
Sprinkle with cheese if desired and bake in a preheated oven at 180°/gas 4 for about 25 minutes.
This dinner can be prepared in advance and stored in the freezer, or in the fridge for 3-4 days.
If frozen, defrost before use and cook for approximately 40 -45 minutes and ensure it’s piping hot throughout.
Serve with extra veg if desired. Our favourite with this is cabbage.