Petite Cottage Pie

Ingredients:

• 60g Aubergine
• 180g beef mince
• 7g unsalted butter
• 210 carrots, (80g grated)
• 60g courgette
• 1 clove garlic, crushed
• 1/2 tsp olive oil
• 1 medium onion
• 120g red pepper, sliced
• 150g potatoes
• 150g sweet potato
• 300g chopped tomatoes

Method:

Preheat oven at 200°C.

Fry the mince in a hot pan for 4-5 minutes until browned.

In another pan, heat the oil and sauté the onion, garlic and grated carrot. Transfer the browned mince into the pan and stir, then add the chopped tomatoes and cook for 5-6 minutes.

Boil the potatoes for 12-15 minutes until tender. Drain the potatoes well and mash.

Place the mince mixture into a baking dish and pipe small potato crowns over the whole dish. Cook in the oven for 15-20 minutes.

Whilst the cottage pie is in the oven, roast the aubergine. carrots, courgette and peppers for 8-10 minutes until golden.