No-fuss cottage pie

QServes 4 Prep 15 mins once assembled

QQCook 1 hr

1 tbsp sunflower oil

1 large onion, chopped

2-3 medium carrots, chopped

500g frozen free-flowing beef mince 2 tbsp tomato purée large splash of Worcestershire sauce 500ml beef stock

900g potatoes, cut into chunks

85g butter

3 tbsp milk

1 Heat the oil in a medium saucepan and cook the onion and carrots for a few minutes to soften. Turn up the heat, crumble in the frozen mince and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few minutes more. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

2 Meanwhile, heat the oven to 180C/

160C fan/gas 4. Boil the potatoes in a pan of salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.

3 Put the mince mix in a baking dish, top with the mash and ruffle with a fork. Can now be frozen for up to one month.

4 Bake for 20-25 mins, until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/140C fan/gas 3 for 1 hr1 hr 20 mins until piping hot in the centre. Put under the grill to brown, if you like). Leave to stand for 5 mins before serving. PER SERVING 663 kcals, fat 39g, saturates 20g,

carbs 49g, sugars 10g, fibre 5g, protein 33g, salt 1.4g

Cut down on waste – here’s how to freeze leftovers for future meals.

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