Junior No.1 is doing a Christmas play next week in his pre-school. He is very excited about this. I can’t wait to go and see it, il probably cry, he’s playing the moon and has a little solo. The play is called The Bossy King and from what we can gather seems to be some version of a nativity play.
So. I decided to make Cottage Pie yesterday. Now, I grew up calling Cottage pie “Sheperds Pie” I only realised as an adult that one has beef and the other lamb…in our house it was beef and it was Sheperds Pie! Junior asked what I was making and I told him “I’m making Sheperds Pie” and he told me I was very silly that it was called “Bossy King Pie” so that’s what we called it.
This is a great way to get extra veg into a reluctant eater as I added lots and very finely chopped in food processor and apart from the bisto powder is syn free for SW or works out approx. 300kcals per serving.
Bossy King Pie
Makes 6 servings
500g potatoes, peeled and cut in pieces of even size
1 small head of cauliflower broken into florets
Dash of semi skimmed milk
450g lean beef mince (or lamb if you like it!)
1 tablespoon Worcestershire sauce
2 cups passatta
4/5 tsp instant bisto granules (you may not need it all)
1 clove garlic minced
2 small onions (finely chopped in food processor?
4 small carrots (finely chopped in food processor)
1 tsp dried mixed herbs
– boil or steam the potatoes until soft, adding the cauliflower mid way and cooking until soft.
– mash all together well with a dash of skimmed milk and the egg
– meanwhile sauté the onion and garlic in spray oil. When slightly coloured add the mince and brown
– add the carrot, mix well then add all of the remaining ingredients except the bisto (you could add a splash of red wine at this point if you have any, I didn’t)
– mix well then sprinkle over 2/3 tsp of the bisto powder to thicken the sauce, reduce heat and simmer for 15 mins, add more bisto powder if the sauce is not nice and thick
– pour sauce into an oven proof dish and starting from the sides in, spoon on the mash in small amounts, then even out criss cross with a fork to get little lines that will crisp up
– bake at 180 for 30 mins or until topping is golden and crisp and the filling is bubbling, the egg in the mash puffs it up slightly and gives a lovely creamy taste.