Cottage pie is an old English recipe traditionally made from meat leftover from a Sunday roast.

The original method involved chopping the meat into small chunks, mixing it with vegetables and onions and making stock from leftover bones.

Modern ingredients are largely the same except many use ground beef to make the meaty layer instead – just like this recipe by home-cook-turned-blogger, Jessica Bruno.

Sharing the family-style formula on her blog “Four Generations Under One Roof”, she claimed that the recipe was “easy” and a “staple” in her home.

What’s more, it takes just 30 minutes to cook and has minimal preparation time for a quick weekday dinner.

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Serves six:

  • 900g lean beef mince
  • One large onion, diced
  • One can of sweetcorn
  • 165g frozen peas
  • 2kg of baking potatoes
  • 240ml milk
  • 120g butter
  • Salt and pepper
  • Ground paprika

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Start by preheating the oven to 190C, then fill a large pan with boiling water and simmer over medium heat on the hob. Meanwhile, wash, peel and dice the potatoes into small, even-sized chunks before adding them to the pan.

Leave to cook for around 10 minutes until soft then drain away the water. To the pan, stir in butter and slowly add the milk, stirring until the consistency is thick and creamy.

Set aside and move on to cooking the meaty filling. To do this, heat a large frying pan with a little oil and saute the diced onions until brown.

Add in the minced meat and leave to cook through, stirring every few seconds. Season with salt, pepper and a pinch of paprika for added flavour.

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Add the corn, peas and any other vegetables to the pan and stir until they are no longer frozen, then remove from the heat.

In a large dish (nine by 11 inches), spoon in a layer of the minced mixture followed by mashed potato.

Repeat once more, finishing with the creamy spuds as the top layer. Season with a sprinkling of salt, pepper and a little more paprika.

Cook in the preheated oven for 20 to 30 minutes or until golden brown and top. For added flavour, top with grated cheese and serve with a side of green vegetables.

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