Cottage pie
Serves:	4
Preparation Time:	5 minutes
Cooking Time:	30 minutes

Ingredients
500 g beef mince
750 ml bottle of tomato pasta sauce
2 cups frozen mixed vegetable
1 kg potatoes
butter
grated cheese

 

Method
1. Cook the bolognaise sauce until it is just a little drier than you would normally serve over pasta. Add frozen mixed vegetables.
2. Lightly grease a (ovenproof/freezer safe) shallow baking dish or six individual freezer to oven containers.
3. Spoon the mince mixture over the base of the dish or dishes.
4. Make some mashed potato or use a mix of potato and pumpkin for the topping. Season the mash well and add a little butter and grated cheese. Dollop and then roughly spread the mash over the mince.
5. Cover tightly with plastic wrap and freeze.
6. To use: defrost in the refrigerator overnight.
7. To reheat: remove the plastic wrap, rough the mash up a little with a fork, and sprinkle with extra grated cheese.
8. Cook uncovered in a moderate oven 180°C for about 30-40 minutes (large cottage pie) or 20 minutes (individual pies) or until thoroughly hot.

 

For more delicious recipes, visit www.themainmeal.com.au