Prep Time: 15 minutes Cook: 55 minutes Serves: 4
Ingredients For the meat layer: 1 onion, sliced 2 tbsp olive oil 500g lean minced beef 2 beef stock cubes 3 tbsp HP sauce 415g can reduced sugar and salt baked beans For the topping: 900g large potato 3 medium carrots 25g butter good splash skimmed milk 40g mature cheddar 4 small tomatoes
Method Heat oven to 200C/fan 180C/gas 6. Heat oil in a large frying pan, add the onions and fry them until golden, stirring occasionally. Add the mince and brown. Pour in a mug of water, crumble in the stock cubes, then measure in the HP sauce. Cover the pan and simmer on a low heat for 20 mins, stirring every now and then. Put a large pan of salted water on the hob to boil and cover with the lid. When the water is boiling, add the potatoes and carrots. Cover and simmer for 20 mins until the potatoes are soft when you stick a knife in. Drain, return to the pan with the butter and milk, then mash until smooth. Stir the beans into the meat mixture, simmer for a few mins, then spoon the mixture into 4 mini pie dishes. Spoon the mash on top and spread over the filling, right to the edges of the dish so none of the layer below shows. Put pie dishes on a baking tray. Grate cheese, sprinkle on top, then cut tomatoes into wedges and arrange on top. Bake for 35 mins or until tops are golden.

Prep Time: 10 minutes Cook: 45 minutes Serves: 4
Ingredients 200g dried breadcrumbs soaked in 220ml of milk 700g ground beef / mince 2 eggs, slightly beaten 1 onion, chopped 1/2 teaspoon, dried sage Salt and black pepper to taste The Glaze: 2 tablespoons brown sugar 60ml tomato ketchup
Method Combine all the meatloaf ingredients and place into a loaf pan (Deep Pie Dish) Mix the glaze ingredients together and top the meatloaf with the mixture Bake in the oven for 45 minutes, or until the meatloaf is no longer pink in the centre

Prep Time: 5 minutes Cook: 30 minutes Serves: 4
Ingredients 450g beef mince 1 onion chopped 1 green pepper, deseeded and diced 175ml tomato ketchup 150ml water 1 tbsp dijon mustard 1 tbsp brown sugar 2 large or 4 regular burger buns 2 - 4 slices of cheddar cheese
Method Fry the beef in a large non stick frying pan for about 5 minutes or until browned Add the onion and pepper and fry for a further 5 minutes Stir in the ketchup, mustard and sugar Add the water, cover and simmer for 20 minutes. Ladle the mixture over the bottom halves of the burger buns, top with cheese then the bun lids

Prep Time: 20 minutes Cook: 20 minutes Serves: 4
Ingredients 500g lean turkey breast mince 1 red pepper, deseeded and finely diced 1 large courgette, trimmed and finely diced 1 large carrot, grated 1 x 500g jar original bolonese sauce 200g fusilli 50g frozen peas Parmesan to serve
Method Cook the turkey mince in a large nonstick pan over a medium heat for 3 minutes, using a wooden spoon to break up any lumps. Increase the heat to high and cook for a further 2 minutes until the cooking juices have mostly evaporated and the turkey is golden. Add the pepper, courgette and carrot to the pan and cook, stirring for 2 minutes. Pour in the bolognese sauce and bring to the boil. Cover and simmer over a low heat for 10 minutes. Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 5 minutes. Add the peas and corn and cook for a further 3 minutes until tender. Drain. Stir the drained pasta corn and peas into the sauce, then season and serve topped with the grated parmesan.

Prep Time: 1 hour Cook Time: 35 minutes Serves: 4
Ingredients For the meat layer 2 onions 2 tbsp olive oil 500g lean minced beef, preferably organic 2 beef stock cubes 3 tbsp HP sauce 415g can reduced sugar and salt baked beans For the topping 900g large potatoes 3 medium carrots 25g butter good splash skimmed milk 40g mature cheddar 4 small tomatoes broccoli florets or peas, to serve (optional)
Method Heat oven to 200C/fan 180C/gas 6. Halve the onions on the chopping board using the sharp knife. Peel off the skins, then thinly slice the onions. Heat oil in a large frying pan, add the onions (take care the oil doesn’t spit), then fry them until golden, stirring occasionally Add the mince, breaking up the block of meat with the wooden spoon until it looks like crumbs. Pour in a mug of water, crumble in the stock cubes, then measure in the HP sauce. Cover the pan and simmer on a low heat for 10 mins, stirring every now and then. Put a large pan of salted water on the hob to boil and cover with the lid. Peel the skin off the potatoes with a vegetable peeler, then cut into quarters on the chopping board. Trim the ends from the carrots, peel, then thickly slice. When the water is boiling, add the potatoes and carrots (an adult should do it as the water will splash). Cover and simmer for 20 mins until the potatoes are soft when you stick a knife in. Drain, return to the pan with the butter and milk, then mash until smooth with an electric whisk or potato masher. Stir the beans into the meat mixture, simmer for a few mins, then spoon the mixture into 4 mini pie dishes. Spoon the mash on top and spread over the filling, right to the edges of the dish so none of the layer below shows. Put pie dishes on a baking tray. Grate cheese, sprinkle on top, then cut tomatoes into wedges and arrange on top. Carefully put the pies in the oven using oven gloves. Bake for 35 mins or until tops are golden. Let pies cool a little before eating as they will be very hot. Serve with broccoli or peas.