Mini cottage pies with veg and a cheesy mash topping!
(13 votes)
Cook: 1 Hour 40 Mins
Serves: 12
Price: 22p per serving
Nutritional Information
Each 126g serving contains
Energy
449kj
107kcal
449kj
107kcal
5%
Fat
2.1g
2.1g
Low
3%
3%
Saturates
1.1g
1.1g
Low
6%
6%
Sugars
2.3g
2.3g
Low
3%
3%
Salt
0.25g
0.25g
Low
4%
4%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
356kj/85kcal
Typical energy values per 100g:
356kj/85kcal
Ingredients
600g Maris Piper potatoes, peeled and chopped
2tbsp semi-skimmed milk
50g Asda 30% Less Fat Mild Grated British Cheese
1 onion, finely chopped
1 carrot, finely chopped
250g lean beef mince
2tsp cornflour
½tsp dried thyme
1 reduced-salt beef stock cube, crumbled
100g frozen peas
You will also need 24 paper cupcake cases
Method
1
Boil then simmer the potatoes in a pan of water for 20 mins or until they are tender.
2
Mash the potatoes with the milk and stir in the cheese. Set aside to cool.
3
Put the onion and carrot in another pan with 2tbsp water. Cover and cook for 10-15 mins, stirring, until soft.
4
Add the mince and cook for 5 mins, stirring, until browned.
5
Add the cornflour, thyme, stock cube and 200ml water. Bring to a simmer, stirring. Cook on a low heat for 15 mins. Add the peas and cook for 2 mins.
6
Preheat the oven to 200C/180C Fan/Gas 6. Line a 12-hole muffin tin with 2 paper cases per hole. Fit a star nozzle to a large piping bag and spoon in the mash.
7
Divide the mince between the cupcake cases, then pipe the mash on top. Cook in the oven for 15-20 mins, until the mash begins to turn golden.
8
Leave the ‘cupcakes’ to cool in the tin for 10 mins, then lift out carefully with a large spoon. Serve warm.