By Gail Braznell

This is my cheesy mash cottage pie for kids. You’ll notice that there are no onions, garlic or other ingredients the kids hate in this meal – that’s why the kids love it!!

But I love it because it makes the best bubble and squeak the next day. (top tip)

Takes about 20 minutes to make and 30 mins to cook

No oil – As the mince cooks in it’s own fat
500g beef mince
2 dashes Worcester sauce( the kids don’t know about the Worcester) Roughly 300mls beef stock
2/3 tablespoons of plain flour

For the cheesy mash potato topping

750g potatoes, raw weight cooked and mashed, but warm 150mls hot milk (approx.)50g butter, Salt & Pepper and a small bowl of grated cheese.

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© Gail Braznell Reflected Images


Cook the mince until brown in a saucepan whilst breaking it up well. Once browned add flour and mix well to soak up any fat and continue to cook until the flour browns well on the bottom of the pan.

Next, add the Worcester sauce, and enough stock to just cover the meat.
Season well with salt and pepper and cook for 20 minutes (gently or the flour will catch) When the mix is fairly thick pour or spoon into a baking dish and leave to cool.

Whisk the hot milk and butter into the mashed potatoes and season well with salt and pepper. The mash should not be too creamy, but soft. Then add the grated cheese, leaving

a small amount for the top
Spoon the mash onto the cooled, set mince and fluff up with a fork. Sprinkle the remaining cheese on the top of the pie.

When ready, reheat in the oven for approx. 30 minutes until golden and slightly crunchy.

Serve with vegetables and gravy.

Recipe published in Take a break

Photography by Gail Braznell © Reflected Images