COTTage pie


  • 1kg potatoes

  • 500g of good beef mince

  • 4 organic carrots - scrub and chop finely

  • 2 onions - peel and chop

  • salt and pepper

  • 2 heaped teaspoons of plain flour

  • 300ml of water/vegetable stock


1. Peel and cut potatoes into egg sized pieces

2. Put in cold water and add half a teaspoon of salt

3. Bring to the boil

4. Strain the potato and mash with a little milk and butter (add pepper)

5. While the potatoes are boiling, cook mince over low heat.  If it is very lean, add a little olive oil

6. Stir with a wooden spoon

7.  When mince is broken up and browned a little, add carrots, onions and mint

8.  Cook gently for 5-10 minutes

9. Sprinkle with flour and stir in well

10. Add the water/vegetable stock

11.  Cook for a further five minutes - check the carrots are soft!

12. Add salt and pepper to taste

13. Place in a dish and cover with the mash potatoes

14. Cook for 30 minutes at 180°

15.  Remove carefully from oven.  Eat and enjoy!