Use your leftovers to top this fantastic lamb cottage pie.

Serves 4

Cooking time: 55 minutes

What You’ll Need: 

• 450g/1lb lean beef or lamb mince (beef for Cottage and lamb for Shepherd’s)
• 1 onion, peeled and finely chopped
• 2 carrots, peeled and finely chopped
• 15ml/1tbsp plain flour
• 15ml/1tbsp tomato puree
• 15ml/1tbsp Worcestershire sauce
• 450ml/¾ pint stock
• 675g/1½lb potatoes, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 250g/9oz Savoy cabbage, shredded
• Knob of butter
• Milk
• Salt and freshly milled black pepper

What To Do: 

1. In a non-stick pan dry fry the minced beef or lamb with the onion and carrots, until the mince is browned. Stir in the flour, tomato purée and Worcestershire sauce. Add the stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft.
2. Preheat the oven to Gas mark 4-5, 180°-190°C.
3. Meanwhile in a large pan place the potatoes and the parsnips. Bring to the boil and cook for 20 minutes or until soft. During the last 8-10 minutes of cooking time add the cabbage, to the pan. Once cooked drain and mash with a knob of butter, milk and season.
4. Transfer the mince into an ovenproof dish and spoon the bubble and squeak mash over the top. Cook in a preheated oven for 25-30 minutes until golden brown.
5. Serve with peas or baked beans.

Recipe from Simplybeefandlamb.co.uk.