Colourful cottage pie
       
Kids love food with crazy colours; these orange cottage pies will surely catch their attention! They will also get a whole lot more vitamin A, too!
Less than 1 hour
Serves: 4
Recipe Type: Kids meals
Main Ingredient: Beef and veal
   

Main Ingredients
1.5 cups butternuts, chopped
3 medium potatoes, peeled and chopped
60 ml hot milk
2 tbsp PnP butter
1 pinch PnP salt
Filling
1 glug PnP Finest extra-virgin olive oil, for frying
1 medium onion, chopped
2 celery sticks, finely diced
2 cloves granulated garlic, chopped
500 grams PnP lean beef mince
2 baby marrows, grated
1 carrot, grated
1 can PnP chopped tomato
1 tbsp worcester sauce
185 ml beef stock
250 ml no name frozen peas
30 ml chopped parsley

Dotty milkshakes

Place butternut and potatoes in a saucepan and cover with water. Simmer until tender, then drain.
Add milk and butter. Mash, season and set aside.
Heat oil in a pan. Fry onion and celery until soft. Add garlic. Fry for another minute.
Toss in meat and brown
Add baby marrows, carrots, tomatoes, Worcestershire sauce and stock. Simmer for 30 minutes. Stir through peas and parsley. Cook for a further 3-4 minutes. Season.
Spoon mince into ovenproof dish or individual ramekins and top with mash
Dot mash with small bits of butter. Grill for 5-10 minutes until golden, then serve.
Cook's tip

Use any mixture of mashed vegetables mixed with potato to top this pie
For a pink pie, mix ½ cup puréed beetroot with 4-5 mashed potatoes
Read our recipe dis