Cottage Pie

This recipe takes a British classic and pumps up the veg for a super healthy, super comforting meal. The usual white potatoes are swapped for swede and sweet potatoes, there's courgette, mushrooms and cannellini beans added to the meat and there's a layer of peas to hold up the mash.

In terms of flavourings, there's the classic mixed herbs but also some Worcestershire sauce for that all important umami and a splash of vinegar for tang. The mash is also enriched with a good handle of Cheddar cheese. For me, this is a great weekend dish to enjoy with family or friends.

Cottage Pie

Serves 8-10

500g lean minced beef 

1 tsp dried mixed herbs

400g tin of cannellini beans 

2 onions 

2 courgettes

2 sticks of celery 

250g mushrooms 

1 heaped tbsp plain flour 

800ml chicken or beef stock 

800g swede/turnip 

800g sweet potatoes 

3 tbsp milk 

3 tbsp butter

25g Cheddar cheese, grated

1 tbsp Worcestershire sauce 

1 tsp sherry or red wine vinegar

350g frozen peas

sea salt and freshly ground black pepper

Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon. Drain the beans, then stir into the pan with the dried herbs. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly. 

Meanwhile, peel the onions, trim the celery and the courgettes, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan with a big pinch of salt and sweat for 10 minutes on medium-high, stirring occasionally. 

Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes. Meanwhile, preheat the oven to 180ºC/350ºF/gas 4. 

Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 2cm chunks. Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk, butter and grated cheese, and season to perfection. 

Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire sauce and vinegar, taste, and season to perfection. Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. 

Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.