“Shall I peel the whole bag of spuds?” is a question that never needs answering in our house anymore. Yes, of course, because I LOVE leftover roasties!
Last weekend the children weren’t feeling the roasties for some reason and we ended up with a gargantuan box of roasties and parsnips to attempt to hide in the fridge. Not gonna happen! So I had to think of a recipe to use them up and quick. Enter the Monday Night Cottage Pie. You’re allowed to eat it whenever you like, by the way, no rules.
But you will need a load of leftover roast potatoes. Or testers – you could try out using tinned new potatoes perhaps? Or raw sweet potato or squash chopped into tiny chunks.
And if you’re feeding a veggie or vegan, I made two side by side (that’s how many roasties I needed to use up). Find the test recipe here.
Alex Thurman - Feed the Brood
Serves 4-6
20 minPrep Time
30 minCook Time
50 min
Save RecipeIngredients
- 1 tbsp veg oil
- 1 large white onion diced or 100g frozen onion
- 2 fat cloves garlic diced or crushed or 50g frozen garlic
- 3 medium carrots, peeled and finely diced
- 1 tbsp oregano
- 500g beef mince
- Splash Worcester Sauce
- Beef stock cube or pot
- 300ml boiling water
- 1 tbsp tomato puree
- 1 tbsp plain flour (optional depending on how runny you like it)
- 200g leftover roast potatoes
- 50g cheddar cheese, grated
Instructions
- Heat the oil in your largest saucepan.
- Fry the onion, garlic and carrots on a medium heat for 5 mins and add oregano.
- Add the mince into the pan and use a wooden spoon to break up the meat and allow it to brown evenly.
- Once all the pink has gone from the meat, add the Worcestershire sauce and stir.
- Add stock, water, tomato puree and flour, if using.
- Stir on a medium heat and allow to simmer some liquid away while the oven heats up.
- Preheat oven at 180*C.
- Whilst waiting for the mince to simmer and the oven to heat up, break the potatoes up into smaller lumps with your hands and grate the cheese.
- When the oven is ready, transfer the mince into a deep pie dish and top with the potatoes and cheese.
- Bake for 20-30 mins, look for bubbling edges and brown and melty cheese on top before you take it out.
- Serve with green veg and lots of ooo noises.
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