Although us grads usually love a quick, easy and affordable meal (and rightly so)… having access to a full kitchen means we can finally take our time to cook something a little special. So why not impress your whole family with this Cottage Pie?
While this recipe does take a bit more time and effort than your usual go-to, I promise it’s so worth it – and the praise you will get? Inevitable.
So, if you’re once again stuck asking yourself, “What on earth am I having for dinner?” — let me introduce you to Cottage Pie… the ultimate crowd-pleaser 🍛
(And something you can adapt to your absolute liking).
Pack it full of all your favourite veggies, and if you’re feeling extra cost-savvy, you could even switch things up with a delicious lentil cottage pie. There’ll be more than enough to go around — and if you’re lucky, you might even have some tasty leftovers to enjoy later.
If I were making it, here’s exactly what I’d pick up from Sainsbury’s:
Luckily, a few of the ingredients you’ll need should already be lurking in your cupboards — garlic, salt, pepper, a beef stock cube and mixed herbs. You’ll also want to check the fridge for milk and butter.
For £14.12 you can cook up this meal (usually serving 4-6) and have loads of leftover ingredients for your other meals throughout the week.
So, here’s how to cook it all up:
- Peel your potatoes and chop them into even-sized cubes. Add these, along with your pre-peeled and chopped butternut squash, to a pan of water and bring to the boil.
- Preheat your grill.
- Now prepare the veg — peel and roughly chop your onion and mushrooms.
- Heat a pan and fry off the mince. Before it’s fully cooked, add the diced onion and mushrooms and cook until softened.
- Once everything is cooked through, stir in the peas and crumble in the beef stock cube, mixing well. Then add the passata and gravy granules, giving it a final stir until rich and glossy.
- When the potatoes and squash are soft, drain them and mash directly in the pan with a splash of milk and a tablespoon of butter until smooth.
- Transfer the beef mixture to a baking dish and spoon the mash evenly over the top.
- Place under the grill to crisp up — this usually takes around 15-20 minutes.
- Finish by grating some cheese over the top and popping it back under the heat for a few more minutes, until golden and bubbling.
Serve up, sit back… and wait for the “yums” to roll in 😌🍽️
I can’t take full responsibility for this one, as it was inspired by a fitness influencer I follow, Bethany Dobson — but I love how easily dishes like this can be adapted to suit your own tastes.
And as for the mash? I’ve officially made mashed potatoes with squash my go-to staple side.
Top tip: this is a great recipe to include in your Weekday Menu Inspiration.
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