Izzy Skye Pie {Easy Cottage Pie With Root Veg Topping}
This is an easy cottage pie recipe which the whole family will enjoy. It's easy to make, packed with vegetables, and has a sweet root vegetable topping which kids will love. It's called Izzy Skye Pie as it's named after my friends Laura and Justin's baby girl, Isabella Skye, who was born last week.
Cottage Pie keeps in the fridge for about 3 days or freezes well for up to 1 month. Substitute the beef for pork mince if you prefer, and mix and match the vegetables for mushrooms, sweet corn, anything your kids will eat basically. Top with grated cheese before baking if you like.
Izzy Skye Pie {Easy Cottage Pie With Root Veg Topping}
Prep Time: 30 minutes
Cooking Time: 30 minutes
Serves: 4-6
Ingredients:
For the topping:
1.5 kg potatoes
1 kg mixed root vegetables, sweet potato, swede, parsnips, etc
100ml milk
50g butter
Salt & pepper to taste
For the meat:
500g lean mince beef
1 onion, diced
2 - 3 carrots, grated
3 cloves garlic, crushed
1 teaspoon dried thyme
1 x 400g can chopped tomatoes
400g frozen peas
300ml hot beef stock
2 tablespoons tomato puree
Salt & pepper to taste
Method:
Preheat the oven to gas mark 6 / 200 C '/ fan 180.
To make the topping, peel and dice the potatoes and root vegetables into 2cm cubes. Place in a pan of salted boiling water, bring to the boil and simmer for 15 - 20 minutes until tender.
Meanwhile, brown the mince meat in a large saucepan for around 5 minutes. While the mince is browning, fry the carrot and onion for 3 - 4 minutes until soft.
Drain the fat from the mince and add to the carrot and onion. Add the tomatoes, stock, thyme, tomato puree, garlic and peas. Season to taste and simmer for 10 - 15 minutes.
While the mince is simmering, drain and mash vegetable topping along with the butter and milk. Season to taste. Add more milk if the mash seems too stiff.
Finally build the pie by spooning the mince evenly into the bottom of an ovenproof dish. Top with an even layer of the mash. Bake your cottage pie in the oven for 30 minutes until the top is crispy and the sauce bubbles around the edges of the dish.
