Easy Cheesy Cottage Pie

This cottage pie is a family staple. The whole household love it, so much that we often eat the leftovers for lunch or tea the following night. It's always a major hit and it really is so simple and very tasty.

The recipe is originally from Sainsburys but I fiddled with slightly, removing the kidney beans from the recipe and adding a few splashes of Worcestershire sauce for a bit of extra tang. I've occasionally skipped the chives but I have to say, it's not quite the same without them.

It's a perfect family meal, the kids love it.

The recipe serves 4. First time I dished it up with peas and carrots, then with the leftovers we had chips and beans - real good slop!

Easy Cheesy Cottage Pie

Ingredients

500g extra lean minced beef
1 large onion, peeled and chopped
400g can of chopped tomatoes
150ml beef stock salt and freshly ground black pepper to season
Worcestershire sauce to season
625g potatoes, peeled
200g tub of Dairylea cheese spread
2 tbsp of freshly chopped chives

Method

Preheat the oven to 200c/gas mark 6. In a large pan, brown the mince for a few minutes. Add the onion, tomatoes, stock and seasoning and cook for a further 3-4 minutes, stirring frequently. Bring to the boil, cover and simmer for 20 minutes.

Meanwhile, put the potatoes in a pan of boiling water and cook for 15-20 minutes or until tender. Drain the potatoes, add the Dairylea a little at a time and mash until smooth. Season with salt and pepper and stir in half of the chives.

Spoon the mince into an ovenproof dish and top with the potato. Bake for 10-15 minutes or until golden brown. Serve garnished with the remaining chives.

Easy cheesy!

love & kisses
Mrs M x