There’s not much you can do with a cottage pie, apart from perhaps garnish the top with tomatoes or sprinkle it with cheese. Been there, done that, time for an experiment.
Don’t worry, I didn’t get the cauldron and spell book out, but I did add the usual garlic to the mix as it’s good for our blood pressure and we’re going for natural remedies rather than pills and vitamins over the counter wherever possible these days.
My standard mix of minced beef (5% fat) and onions is the basis of many of my savoury dishes, and today I added said garlic, a stock cube and some mixed veg of peas, carrots, green beans and sweetcorn.
Mashed potato for the top, no added butter or milk so it also counts as free food.
What else to add to an otherwise bland canvas, so I settled on a slice of our multi-seeded brown bread. I rubbed it between my hands to crumb it over the top of the pie dish and then put it in the oven for half an hour on 175º C.
I should point out I have a fan oven, so for a standard cooker, up that to about 190º C.I’ve used the golden breadcrumbs in the past and they’re OK, but certainly didn’t go as crunchy or tasty as this, and no, it wasn’t burnt!
I served it with green beans, carrot and brussel sprouts, no added gravy as the mix was moist enough for us without being sloppy.
I have to say it was rather delicious, as everything complimented everything else.
Even better, no syns apart from the bread which was 4 and a half maximum between us (this was the value for a medium slice from an 800g loaf and we only have a 400g loaf).
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