I confess that this is a bit of a cheat meal. I make this with bolognese leftovers so the only preparation is the mashed potato on top. Of course, when you are 9 and it is the first time you’ve peeled a potato, it’s a big deal!
Chris always complains that this isn’t proper cottage pie which should be gravy based but I don’t care!
The mashed potato could also top a tin of baked beans (this was known as bean extravaganza when I made this at uni) or chilli (I’ve had this for Christmas dinner in the past!) In my vegetarian days I would have topped this with cheese but my kids prefer it without.
It is easy to make this vegan by preparing the mash with vegetable spread and plant milk, and this is naturally gluten free.
This version serves 3 children or 2 adults
2-3 large potatoes, peeled and chopped
a knob of butter or spread
a splash of milk
portion of bolognese (see Matthew’s last recipe)
Preheat the oven to 200 degrees.
Boil the potatoes for 20 minutes until soft. They will cook quicker the smaller you chop them.
Drain and mash them.