Allyson Gofton takes us through the basics of making that perfect cottage pie ~ perfect for winter nights!

Serves 4-5

• Preparation time: 20 minutes
• Cooking time: 30-35 minutes

Cost per serve: $3.35

Ingredients

• 400g lean Quality Mark beef or lamb mince
• 1 Kg floury potatoes, peeled
• 3-4 Tbsp milk
• 1 C grated cheddar-style cheese
• 1 onion, peeled and finely chopped
• 1 parsnip or carrot, peeled and finely diced
• 2 Tbsp flour
• 400g can baked beans
• ½ C beef stock, wine or water
• ½ C good quality chutney
• 1 Tbsp chopped fresh rosemary or parsley (or 2 teaspoons dried)

Method

Preheat the oven to 180°C.

Cut the potatoes into even-sized pieces and cook in boiling salted water until tender. Drain and mash with the milk and half the cheese. Season with a little salt and pepper.

Brown the mince in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This will be best done in 2-3 batches. Set aside.

Add the onion, parsnip or carrot to the pan and gently simmer until tender and just a little browned. Stir in the flour and cook until it becomes frothy. Gradually add the baked beans and stock, stirring constantly until the sauce thickens.

Return the mince to the pan with the chutney, rosemary or parsley and season with salt and pepper. Turn into an oven-proof dish and cover with the mashed potatoes. Sprinkle with the remaining cheese.

Bake in the preheated oven for about 30-35 minutes until or golden and hot.