Directions

What are we cooking today?

1. A tradition cottage pie, with added veggies and a crispy finish. A hearty meal that can be made in bigger batches, then frozen or reheated for future meals.

Getting started

1. Bring a medium saucepan of salted water to the boil. Peel potato and cut each into 8 pieces. Cook in the boiling water until softened and ready for mashing 15-20 minutes. Drain and return to the pan. Add butter to potato and season generously with salt. Mash until smooth. Cover to keep warm.

2. While the potatoes are cooking, finely chop the onion, carrot, zucchini and quarter the mushrooms.

3. In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the vegetables, stirring occasionally until softened.

4. Add beef mince and cook, breaking up with a whisk, until it starts to brown.

5. Finely chop the garlic and add half to the beef mix.

6. Stir in the tomato paste and dried herbs. Add the peas and water or stock to loosen the mix if needed.

7. Preheat grill to medium-high. Transfer mince filling to a medium baking dish. Spread mashed potato over the top. Grill until potato is golden, 5-10 minutes.

8. While the pie is grilling, wipe out the frying pan and return to a medium-high heat with a dash of olive oil. Add the trimmed green beans and cook until tender. Stir in remaining garlic and season.

9. Divide the cottage pie between plates and serve with green beans.