Eatwell Everyday: Week Menu a

Cottage pie with vegetables, followed by a banana

For cottage pie

3-4 medium potatoes (or parsnips)

1 tsp olive oil

1 small onion, finely chopped

1 carrot, chopped

200g turkey mince

1 tsp tomato puree

300ml water

dash of Worcestershire sauce

dash of soy sauce (use reduced salt if available)

For dessert:

A banana

Boil the potatoes in water for about 10 minutes until they’re soft. Mash them.
Heat the oil in a frying pan, add the chopped onion and carrot and stir for 4 minutes or so, until the onion starts to brown.
Add the mince and cook over a medium heat until it has browned.
Drain off any excess fat before adding the tomato purée and water. For a bit of an extra kick add a dash of Worcestershire sauce and light soy sauce.
Cover and simmer for about 25 minutes. Add some more water if the mince starts to stick to the pan.
Turn the grill to medium. Transfer the mince to an ovenproof dish and top with the mash.
Grill for 5 minutes or until the potato starts to brown on top and go crisp.
If you are reheating the pie later, heat in an oven at 180°C/gas mark 4 for half an hour until steaming hot all the way through.