My Cheesy cottage pie with sweetheart cabbage.

Here is a video of my Cheesy cottage pie with sweetheart cabbage. Give it a try and let me know your thoughts.

Serves up to 6 people or freeze what you don't use for up to 3 months. Or have the next day. But trust me, you will be back for more.

This meal costs around £5.50 - 6.00 if you already have the spices. That's £1.00 - £1.50 per meal.
You can't even get a greasy McDonalds for that.

Ingredients
For the cottage pie filling
• olive oil
• Garlic granules
• 1 large onion finely chopped
• 650g/1lb 7oz beef mince
• 2 tbsp tomato purée
• 1 tbsp plain flour
• 150ml/5fl oz red wine (optional)
• 2 tsp. thyme,
• 1tsp. Rosemary
• 400ml/14fl oz beef stock
• Worcestershire sauce, to taste
• salt and freshly ground black pepper
• Grated cheddar cheese
• 1 tin of garden peas
• 1 tin of carrots
•
For the mash
• 900g/2lb potatoes, peeled and quartered
• 115g/4oz butter
• Double Cream
• Black Pepper

1. Heat 1tblsp of oil in a large wok. Add the onion and cook until softened. Transfer it onto a plate.

2. Return the pan to the heat and add 1tblsp of oil. fry the mince, until browned all over. Stir in the cooked onion and tomato purée and cook for 1 minute. Stir in the flour and cook for a further minute. Pour in the red wine, and add the thyme.

3. Add the stock and simmer for 45 minutes, or until the mince is tender and the mixture has thickened. Season to taste, and add a few dashes of Worcestershire sauce. 25 minutes into cooking add the tinned peas and carrots. Keep warm over a very low heat. Preheat the grill to high.

4. Meanwhile 35 minutes to go, for the mash, put the potatoes in a pan of salted water and bring to the boil until they are tender (usually between 25 and 35 minutes). Drain and return the potatoes to the pan, Mash well, then add the butter, milk and double cream, beating to form a smooth mash. Season with black pepper to taste.

5. Put the cottage pie filling in a baking dish and spoon the mash over the top. Grill for 8–10 minutes, or until golden-brown.

6. Sprinkle with cheese and return to the grill and cook the cheese until golden.