Kitchen Sink Cottage Pie

I'm not a cottage/shepherd/fish pie fan, i think it's the mashed potato on the top, because unless the mash is really creamy and cheesy i don't really want to know...

My family however love it so i decided to make them one.

I call this my Kitchen Sink Cottage pie because there is everything in it apart from the kitchen sink! I basically raid my fridge and use up all my vegetables.

You can put whatever vegetables you like in it, but the more there is the more super free you are getting!!

I served mine with cabbage, and with any leftover mash potato and cabbage i made Bubble and Squeak

This dish is syn free on extra easy.

The big pot of mince made enough for 8 servings.

Preheat the oven 200c, 400f, gas mark 5

Ingredients

1 kg extra lean mince beef 5% or less

1 large onion chopped

2 garlic cloves finely chopped

8 oz mushrooms chopped

2 carrots diced

2 courgettes diced

1 red pepper diced

1 leek sliced

2 tins tomatoes

1 tbsp tomato puree

1 tbsp Worcester sauce

500 ml beef stock

1 tsp celery salt

1 tbsp of rosemary and thyme finely chopped

salt and pepper

1lb Maris piper potatoes, peeled and cooked until tender then mashed thoroughly.

Method

In a large pan, sprayed with frylight, fry the onions until soft, add the garlic and mushrooms and fry until golden, spray more frylight if needed, add the next four ingredients and fry for 4 minutes, add the herbs are fry for 1 minute to bring out the flavours, turn the heat up and add the minced beef and fry until browned, stirring constantly.

Pour in the tomatoes and stock and stir in the Worcester sauce and tomato puree, add the celery salt and season. bring to a boil then simmer for 2 hours, stirring occasionally to prevent sticking, if it starts to dry out, add water.

Put some of the mince into a oven proof dish and top with mashed potato, use a fork to ruffle it up, so it goes crispy. bake for 30 minutes.

Cajun Bacon and Mushroom Cheeseburger

I already have a burger recipe on here, but i thought i would design a different flavoured one and add a few more toppings.
To say it went down well is an understatement, my husband went mad for them and they go so well with the cajun fries.

Makes 4 burgers

Ingredients

500g extra lean mince beef (5% or less)

2 tsp Worcester sauce

½ tsp garlic salt

½ tsp freshly ground black pepper
3 tsps cajun seasoning
2 onions sliced
4 rashers of bacon fat cut off
8 open cup mushrooms

4 small wholemeal rolls

4 slices of low low toastie cheese

Method

Mix together the beef, worcester sauce, garlic salt, 1 tsp of the cajun seasoning and pepper, make into 4 patties and chill for 30 minutes.

Heat a frying pan with frylight and fry the onions over a medium low heat until they are soft and golden for about 40 minutes.
In another pan sprayed with frylight cook the bacon and mushrooms, set aside and keep warm.
Wipe out the pan and spray with frylight again and brown the rolls on the insides.

Sprinkle the patties with the remaining cajun seasoning and fry the patties for 3 minutes, don't move or fiddle with the patties until they are to be turned over. Once you have turned them, cover them with a bowl to steam for 2 minutes then top the patties with a slice of cheese, cover again till the cheese has melted.
Put a layer of the caramelised onions on the bottom of the roll and add 2 mushrooms, top with the patty then the bacon and put the lid of the roll on, repeat with the rest of the burgers. Serve with synfree cajun fries.