|Recipe: Spicy cottage pie with root veg mash for 25p per portion|
I was delighted to come home the other day to find that Mr Kate had bought two packs of mince reduced from £2 to 20p! They went straight in the freezer to use another day.
I love cooking with mince; it's so cheap and easy and proper comfort food too. But I do like to try creating different recipes with it instead of sticking to the usual chilli con carne or bolognese. So tonight I teamed up the mince with some reduced root vegetables to create a spicy cottage pie.
Here's how I made it (and my all important prices too!)...
500g of mince (20p)
Half a bag of parsnips (5p)
Half a swede (15p)
Three carrots (10p)
One onion (10p)
One fresh chilli (4p)
Garlic - I used a teaspoon from a jar of ready chopped garlic or you could use one or two cloves of fresh garlic. (5p)
A handful of tomatoes (10p)
Glug of oil (5p)
Ground coriander (5p)
Beef stock cube (4p)
Salt and pepper (1p)
1) Chop the parsnips, swede and carrots and boil until tender.
2) Whilst the veg are boiling, dice an onion and soften on a low heat in a frying pan with a glug of oil.
3) Chop the chilli (leave the seeds in if you want it extra spicy) and add to the onions along with the garlic.
4) Add the mince to the onions and cook until browned.
5) Chop a few tomatoes and add to the mince along with a teaspoon of cumin, a teaspoon of ground coriander and a crumbled stock cube.
6) Add a splash of water to the mince.
7) Spoon the mince into an oven-proof dish.
8) Mash the veg and add a dollop of butter or drop of milk if you like (I didn't as we're counting the calories at the mo!) and add to the top of the mince, using a fork to finish the top.
9) Grind a little black pepper and salt over the topping.
10) Cook in the oven for 30-45 minutes until nice and brown on the top.
We had the pie with Tenderstem broccoli - reduced of course from £1.49 to 19p!
The cottage pie came in at exactly £1 for four portions - 25p each. Bargainous!