“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.

Serves 4-6


TEST – Monday Night Cottage Pie

20 minPrep Time

30 minCook Time

50 min

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  • 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


  1. Heat the oil in your largest saucepan.
  2. Fry the onion, garlic and carrots on a medium heat for 5 mins and add oregano.
  3. Add the mince into the pan and use a wooden spoon to break up the meat and allow it to brown evenly.
  4. Once all the pink has gone from the meat, add the Worcestershire sauce and stir.
  5. Add stock, water, tomato puree and flour, if using.
  6. Stir on a medium heat and allow to simmer some liquid away while the oven heats up.
  7. Preheat oven at 180*C.
  8. 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.
  9. When the oven is ready, transfer the mince into a deep pie dish and top with the potatoes and cheese.
  10. Bake for 20-30 mins, look for bubbling edges and brown and melty cheese on top before you take it out.
  11. Serve with green veg and lots of ooo noises.



169 cal


8 g


20 g


5 g
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