COTTAGE PIE 

This classic cottage pie uses items you may already have in the cupboard such as Worcestershire sauce, milk and stock. Leftovers can be stored in the fridge for up to 2 days.

Total cost: £4.90(Tesco)
Cost per person: £1.22

Items: Irish baby new potatoes (1kg) £1, leek 30p, Fresh British beef mince (500g) £2.75, onion 11p, carrots 15p, loose mushrooms 40p, Everyday Value soft cheese (200g) 49p

READY IN: 50 MINUTES

SERVES:  4

INGREDIENTS:

• 1kg potatoes, peeled and chopped roughly
• 1 leek, sliced
• 500g extra lean beef mince
• 1 onion, chopped finely
• 175g carrots, peeled and diced
• 150g mushrooms, chopped
• 300ml beef stock
• 2 tbsp tomato puree
• 1 tsp Worcestershire sauce
• 50g low-fat soft cheese
• 4 tbsp skimmed milk
• Salt and freshly ground black pepper

DIRECTIONS:

Preheat the oven to 200°C/400°F/Gas Mark 6. Bring a large saucepan of water to the boil, add the potatoes and simmer for 15 minutes or until tender. Add the leek for the last 2 minutes of the cooking time.

Meanwhile, place a large, lidded, non stick pan over a medium heat, add the beef and onion and brown for 5 minutes, stirring to break up the mince.

Mix in the carrots and mushrooms, followed by the stock, tomato puree and Worcestershire sauce. Season, bring to a simmer and cook, covered, for 15 minutes before pouring into an ovenproof dish.

Drain the potatoes and leeks and mash with the soft cheese and milk. Season, spoon on top of the mince and spread out evenly.

Bake the cottage pie on a baking tray for 20 minutes or until the topping is crisp and golden.