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  • Cottage Pie Potatoes
30 minutes, serves 6
  1. Fry ½ a chopped onion for 3-4 minutes, then add 140g beef mince and brown.
  2. Stir in 1 tbsp plain flour, followed by 2 chopped carrots, 300g peas, 250ml beef stock, 1 tsp Worcestershire sauce, 1 tbsp tomato purée and seasoning. Simmer for 20 minutes.
  3. Cut 4 baked potatoes in half, scoop the insides into a bowl and mash with a little butter.
  4. Divide the mince between the potato skins and cover with the mash.
  5. Sprinkle generously with grated cheese and bake at 180°C for 20 minutes.
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