Cheap, comforting and healthy! What more could you want from this minced beef and bean pie – an updated version of classic cottage pie. We’ve added extra veg and a can of baked beans to make this winter warmer stretch further – great for big families or leftovers the next day.

SERVES 6 – PREP 10 MINS – COOK – 55 MINS

 

400g lean minced beef

1 onion, peeled and finely chopped

400g can tomatoes

1tsp dried thyme, oregano or mixed herbs

400g can baked beans

1kg potatoes, peeled

1 large carrot, peeled

2 cloves garlic, peeled

1 leek (about 250g), thinly sliced and rinsed

100g kale or winter greens, shredded

5tbsp milk

Knob of butter

 

1 Fry the mince in a dry-frying pan until browned, add the onion and fry for 5 mins until softened. Drain off the fat.

2 Add the tomatoes, herbs and 300ml hot water. Bring to the boil and simmer, uncovered, for 20 mins. Stir in the baked beans, season with salt and freshly ground pepper. Spoon into a baking dish.

3 Meanwhile, set the oven to 200C, gas 6. Cut the potatoes and carrot into chunks and cook with the garlic in boiling salted water until tender. Steam the leek and greens over the top, or place them in a bowl and cook in the microwave for a few mins.

4 Spoon the greens over the mince. Drain the potatoes, carrot and garlic and return them to the pan. Add the milk and butter and mash well. Season and spoon the mash over the greens. Roughen the top with a fork, stand the dish on a baking sheet and bake in the oven for 20-25 mins until really hot and golden.