As a parent, I know the daily challenge of crafting meals that satisfy both discerning young palates and the need for nutritional goodness. Enter Cottage Pie – a classic British comfort dish that’s been a staple in households for generations, and for good reason. It’s a dish that speaks the language of home comforts but it’s also easy to make and full of hearty wholesome nourishing ingredients, making it a winner at any family table.
Now, what makes this particular Cottage Pie recipe kid-friendly, you ask? Well, my friends, it’s all about the little tweaks that turn a beloved classic into a mealtime victory. Think of it as a culinary ninja disguising all the usual “yuck” inducing foods like celery and tomatoes – we’re taking wholesome ingredients and presenting them in a way that captivates the taste buds of even the pickiest eaters.
First and foremost, let’s talk about the star of the show – the savoury, blank canvas mince recipe that can be made ahead of time and frozen in individual family-sized portions, ready to go for an easy mid-week meal that only needs the mashed potatoes and frozen veg added. The magic lies in the combo of ground beef, carrots, onions, celery, garlic, and a savoury blend of herbs and spices that work together to create a symphony of tastes that will have your kids coming back for seconds. It’s a celebration of textures and colours that make each bite an exciting experience. But if you have a particularly tough crowd to please in the veggie eating department, feel free to blitz the onions, celery and carrots with a little bit of stock or water to make a paste that they will never know existed.
Now, the mashed potato topping – oh, the mashed potatoes! Creamy, buttery, and oh-so-smooth, these mashed spuds are like a cozy blanket covering the hearty filling. It’s a layer of comfort that not only adds a delicious contrast but also makes this dish irresistibly kid-friendly. Who can resist a forkful of mashed potatoes? The best hack I ever discovered was to mash the potato in the food mixer or just use a handheld egg beater if you have one. You will never go back to mashing by hand ever again!
But here’s where the real magic happens – the assembly! Whether you go for individual ramekins or opt for a family-style casserole, letting the kids participate in layering the meat and potatoes is an activity that turns dinner into an interactive, bonding experience. It’s a chance for them to get creative and take pride in their culinary masterpiece.
And don’t worry, I’ve got you covered with tips on sneaking in those veggies if you have little veggie sceptics at the table. It’s all about balance, and this Cottage Pie strikes the perfect chord between wholesome nutrition and delicious indulgence.
So, join me to create a meal that not only fills tummies but also creates lasting memories. Get ready for a Kid-Friendly Cottage Pie extravaganza that will have your family asking for seconds and maybe even thirds!
Kid-Friendly Cottage Pie
Ingredients
- 1 portion Blank Canvass Mince see link in post for recipe
- 1 1/2 cups frozen mixed veg (peas, corn, diced carrot, diced green beans)
- 6-8 potatoes peeled and cubed
- 1 egg beaten
- 1 tbsp butter
- 150-250 ml milk
- 1 cup parmesan cheese grated
Instructions
- Make up a portion of Blank Canvas Mince or defrost a portion from the freezer if you have
- Preheat oven to 180C
- Place a large pot of water seasoned with salt on the stove and bring to the boil. If you have a steamer, I often steam my potatoes to preserve as much of the nutrients as possible that might otherwise leech out into the cooking water
- Peel and dice the potatoes into equal sized cubes to help them cook faster and more evenly. Once diced, add them into the boiling water
- Meanwhile add the cooked defrosted blank canvas mince into a large casserole dish. Stir in the frozen veg
- Add the casserole dish into the oven even if the oven is still only warming up, this will help defrost the veg and make them easier to stir through the mince
- Using a fork test to see if the potatoes are cooked and once soft, drain them in a colander to remove all the excess moisture
- If you have a hand mixer or a stand mixer place the cooked and drained potatoes in the large mixing bowl along with the butter and using the flat beater attachment (so not the thin wire whisk or dough hook) start slowly mashing the potatoes and incorporating the butter.
- As the potatoes start to stiffen, slowly add in the beaten egg, keep mixing until it's incorporated and no more egg mixture is visible
- Next gradually pour in the milk which will loosen the potatoes and start to form the mash. You might need less or more milk, depending on the type of potatoes used. Adjust accordingly
- Don't over mix as the starch in the potatoes can cause it to become too gluey, keep going until there are no more lumps
- Add about 1/4 of the cup of grated parmesan into the mash and stir to incorporate the cheese
- Taste a small amount to check if more seasoning is required, more than likely a good grind of pepper and salt will be needed
- Remove the casserole with the mince in, give it a stir to incorporate the now thawed frozen veg
- Using a spoon, scoop blobs of mash on top of the mince and smooth over with a fork until the mince is evenly covered
- Sprinkle over a generous layer of the remaining grated parmesan
- Bake in the oven for 20-40 minutes or until the mash is firm and golden on top
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