This cottage pie takes my basic mince mix which I also use as a base for chilli and bolognese.

The basic recipe is a great one to cook in bulk at the weekend and freeze in portions. When I want to use it, I simply defrost, reheat and give it a makeover of my choosing that day.

You can use whatever mince you prefer. As my @musclefooduk hamper had different options I mixed beef with leaner chicken and turkey.

Basic Mince Ingredients (Makes 4 portions)

400g mince

1 onion diced

Stick celery thinly sliced

1 carrot diced into small chunks

2 cloves garlic crushed

1 beef stock cube (made into 300ml stock)

1 Tsp marmite

1 TBSP tomato puree

TBSP oil for cooking (I use extra virgin olive oil)

Extras for Cottage Pie

3-4 sweet potatoes

1 TBSP Worcester sauce

1 Tsp dried rosemary

Knob of butter

Method For basic mince

Add half the oil to a large non stick pan on a medium heat.

Add the onion, celery, carrot and garlic with a little salt and pepper and gently sauté until softened (about 15 mins).

Meanwhile add the rest of the mince to a frying pan and cook until all the pink bits are browned.

Drain off any excess fat and add the mince to the vegetable mix.

Stir in the tomato purée and marmite and mix well.

Finally add the stock and stir to mix.

Bring to the boil and reduce to a simmer. Cook for around 20mins until the stock has reduced, stirring occasionally.

Method for the cottage pie

If you are making this straight away, after you have added the stock, stir in the rosemary and Worcester sauce.

Then do exactly the same as the final step above and bring to the boil, reduce the heat to simmer until the stock has reduced.

Peel the sweet potatoes and dice into small chunks. Add to a pan of boiling water and cook until soft (around 15 mins). 

Drain and return to the pan with a knob of butter and a pinch of salt and pepper and mash. 

Once reduced, transfer the mince to an oven proof dish and spread the mash on top. 

Cook in the over for around 20 mins and then transfer to the grill for a further 5 minutes to go crispy on top.

Serve with plenty of steamed frozen greens.