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1
In a medium saucepan brown the meat, add the chopped onion and cook till soft.
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2
Stir in the flour, then gradually mix in the stock.
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3
When all the stock is included add the vegetables, seasonings and sauces, a little salt and pepper and simmer for 15-20 minutes, stirring regularly.
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4
While the mixture is cooking, prepare the potatoes for the topping as follows:.
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5
Peel the potatoes and place in a saucepan of cold water.
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6
Add the salt and bring to the boil.
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7
Simmer until the potatoes are soft.
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8
Drain, then return the pan of potatoes to the heat and dry them off completely.
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9
This helps produce fluffy mashed spuds.
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10
Mash them with a fork or potato masher until broken up, then add the low-fat spread.
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11
Continue mashing, adding enough warm milk to give a creamy consistency.
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12
I use a masher to start with then change to a fork to give the potatoes a final whip.
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13
Season with salt and pepper to taste.
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14
To assemble the cottage pies, lightly grease a 12-cup muffin pan and line the cups with pastry; if you can re-roll the trimmings, 2 sheets should be enough.
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15
Divide the meat mixture between the pans and top with the mashed potato.
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16
Press it into place with a fork or squeeze it through a piping bag fitted with a large star nozzle.
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17
Bake in a preheated oven at 190C for 15-20 minutes until pastry is crisp and potato is turning golden.
