Individual Cottage Pie: classic or paleo stylee
Say no more. A cornerstone of my repertoire since childhood, I LOVE a shepherd's/ cottage pie. You can do classic style, , parsnip+potato topping, paleo versions using sweet potato or mashed cauliflower instead of potato. This could not be easier to knock-up. Whatever you like, this is a complete and comforting meal you can throw together in minutes.
These individual pies are great to make up and freeze. Simply take out of the freezer in the morning to defrost and pop them in the oven (or defrost and cook in mike if you're really strapped for time) for dinner. GORGE! How to make
(note, instructions are a general guide only) Making the mash Wash your spud/ sweet potato. Prick it once. Stick in the microwave until soft and mashable. (skin on) Transfer the potato to a bowl and chop it up a little with a sharp knife to break the skin. Add the butter and milk if you're using and give it a good mash. Season if you like. Making the pie Mix small handful (more if you like) of frozen peas into one cup of hot Bolognese sauce Transfer into an individual dish and top with the mash. Rake a little butter over the top with a fork. Cooking the pie If everything is already hot (sauce and potato) you can simply place under a high grill until the top is golden brown. The peas will cook with the heat from the sauce. If you've made this in advance and the pie is cold, bake at 180 for about 20-25 minutes or until sauce is bubbling and top is golden. |
![]() What you need 1 cup easy & versatile Bolognese sauce
|