Italian cottage pie

IN this week's cooking column, Sharron McCormick brings readers a little twist on a family favourite.

"This delicious dish is so easy to make and a perfect way to use leftover mash, which is exactly how this recipe came about," she said.

"It has rich bolognaise filling and creamy, cheesy mash topping which work beautifully together.

"It's great for bulk cooking and freezing too. One for the whole family."

Ingredients

Serves four

l 450g lean mince beef

l One kg potatoes cooked and mashed

l 50g cheddar cheese grated

l One onion finely chopped

l Two cloves of garlic finely chopped

l Two teaspoons mixed herbs

l 125ml red wine

l Four tablespoons tomato purée

l One tin of chopped tomatoes

l One beef stockpot

Method

1: Fry mince beef and onion in a large non-stick frying pan.

2: Once the mince is browned add the garlic, herbs and red wine and simmer until wine has reduced.

3: Next add the tomato purée and fry for a further minute.

4: Now add the chopped tomatoes and beef stock pot. Simmer for five minutes.

5: Spoon bolognaise into an oven proof dish. Mix half the cheese through the mash.

6: Spoon mash on top of bolognaise and top with remaining cheese.

7: Cook in a preheated oven 175 degrees for 20 to 30 minutes or until bubbling around the edges and lightly browned on top.

Calories per serving is approximately 392.

For updates and other tasty recipes from Sharron visit www.shapeyourlife.uk