Tinned Veg Cottage Pie
When time is short and the food budget is tight, tinned foods can be a real lifesaver!
Serves: 4
Preparation time: 10 minutes
Cooking time: 30–35 minutes
Ingredients:
- For the filling
- 1 Tbsp oil
- 1 onion, finely chopped
- 500g ground beef
- 1 tin mixed vegetables, drained
- 1 tin chopped tomatoes
- 1–2 tbsp tomato paste
- 1 beef stock cube (or veg stock)
- 1 tsp Worcestershire sauce (optional)
- 1 tsp dried mixed herbs
- Salt and pepper, to taste
- For the topping:
- 750 g potatoes, peeled and chopped
- 30 g butter or margarine
- Splash of milk
- Salt and pepper
How To Make Tinned Veg Cottage Pie
- Boil the potatoes in salted water for 15–20 minutes until soft.
- Drain, mash with butter, milk, salt, and pepper.
- Set aside. Heat the oil in a large pan over medium heat.
- Fry the onion for 3–4 minutes until soft.
- Add the mince and cook until browned, breaking it up with a spoon.
- Stir in the tomato paste, chopped tomatoes, stock cube (crumbled), Worcestershire sauce, herbs, salt, and pepper.
- Simmer for 10 minutes.
- Stir in the drained tinned vegetables and cook for another 5 minutes.
- Spoon the filling into an ovenproof dish.
- Spread the mashed potato evenly on top and rough it up with a fork.
- Bake at 200°C for 20–25 minutes, until golden on top.
Chefs Tip: Drain tinned veg well to avoid a watery filling. If the sauce still feels thin, simmer it for a few extra minutes before assembling.