Lifestyle | Foodie | Family | Bryony on Instagram: "Bryonys Rustic Cottage Pie with Skin-On Mash!
INGREDIENTS:
• 500g beef mince
° 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• ½ tin black beans, blended smooth
• 1 small courgette, blended
• 2 handfuls spinach, blended (I add spinach to loads of dishes)
• 2 handfuls kale, blended
• 400ml homemade chicken stock (from boiled roast bones)
• 3 tbsp reduced-salt gravy granules (or to taste, until thickened)
• Salt and pepper to taste
• 600g potatoes, skin left on, chopped into chunks (I used about 4 big potatoes, didn't really measure)
• 50g butter (or olive oil for lighter option)
• Splash of milk (or stock for dairy-free)
• Optional: grated cheese for topping
~~
METHOD:
1. Cook the filling -
• In a large pan, fry the onion and carrots in a splash of oil until softened (about 5-7 minutes).
• Add the beef mince, breaking it up and cook until browned.
• Stir in the blended courgette, spinach, kale, and black beans. Cook for 2-3 minutes to reduce liquid.
~~
3. Make it saucy -
• Pour in the homemade stock. Bring to a simmer (this is stock I made previously and had taken out the freezer - don't really have exact measurements)
• Sprinkle in the gravy granules gradually, stirring until the mixture thickens into a rich sauce (some people use flour but I feel like that changes flavour and its more effort getting rid of lumps)
• Optional: season with salt and pepper.
~~
2. Prepare the mash -
• Boil the potatoes (skin on) in salted water until tender, about 15–20 minutes.
• Drain, then mash with butter and a splash of milk. Season to taste. Keep it slightly chunky if you want for that rustic feel.
~~
4. Assemble!
• Spoon the beef mixture into a deep ovenproof dish.
• Top with the rustic skin-on mash, spreading to cover. Use a fork to rough up the surface for crispy edges. Sprinkle over grated cheese if using.
~~
5. Bake -
Place in a preheated oven at 200°C (180°C fan) for 25–30 minutes, until the top is golden brown with crispy peaks and bubbling at the edges.
~~
Serving suggestion -
Enjoy with steamed peas, cauliflower Cheese (my fave) or a side of green beans. My kids love swede and carrot, Yorkshire puddings and broccoli."
bryonyannie on September 7, 2025: "Bryonys Rustic Cottage Pie with Skin-On Mash!
INGREDIENTS:
• 500g beef mince
° 1 large onion, finely chopped
• 2 medium carrots, finely chopped
• ½ tin black beans, blended smooth
• 1 small courgette, blended
• 2 handfuls spinach, blended (I add spinach to loads of dishes)
• 2 handfuls kale, blended
• 400ml homemade chicken stock (from boiled roast bones)
• 3 tbsp reduced-salt gravy granules (or to taste, until thickened)
• Salt and pepper to taste
• 600g potatoes, skin left on, chopped into chunks (I used about 4 big potatoes, didn't really measure)
• 50g butter (or olive oil for lighter option)
• Splash of milk (or stock for dairy-free)
• Optional: grated cheese for topping
~~
METHOD:
1. Cook the filling -
• In a large pan, fry the onion and carrots in a splash of oil until softened (about 5-7 minutes).
• Add the beef mince, breaking it up and cook until browned.
• Stir in the blended courgette, spinach, kale, and black beans. Cook for 2-3 minutes to reduce liquid.
~~
3. Make it saucy -
• Pour in the homemade stock. Bring to a simmer (this is stock I made previously and had taken out the freezer - don't really have exact measurements)
• Sprinkle in the gravy granules gradually, stirring until the mixture thickens into a rich sauce (some people use flour but I feel like that changes flavour and its more effort getting rid of lumps)
• Optional: season with salt and pepper.
~~
2. Prepare the mash -
• Boil the potatoes (skin on) in salted water until tender, about 15–20 minutes.
• Drain, then mash with butter and a splash of milk. Season to taste. Keep it slightly chunky if you want for that rustic feel.
~~
4. Assemble!
• Spoon the beef mixture into a deep ovenproof dish.
• Top with the rustic skin-on mash, spreading to cover. Use a fork to rough up the surface for crispy edges. Sprinkle over grated cheese if using.
~~
5. Bake -
Place in a preheated oven at 200°C (180°C fan) for 25–30 minutes, until the top is golden brown with crispy peaks and bubbling at the edges.
~~
Serving suggestion -
Enjoy with steamed peas, cauliflower Cheese (my fave) or a side of green beans. My kids love swede and carrot, Yorkshire puddings and broccoli.".
Bryony
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