This week's meal on a budget is Cottage Pie - in this case with soya mince although you can use other types! Thanks to Folkestone & Hythe District Council for supporting the Turnerstone Cooking on a Shoestring Podcast, produced by 105.9 Academy FM Folkestone.

Ingredients:Soya protein mince - 1 x bag fresh or frozen
Pepper - 1 x bell
Frozen peas - 1 cup
Mushrooms - 3-4 close cup
Carrot - 1
Potatoes - 2-3 medium
Beef/vegetable stock cubes - 2
Gravy granules - 1 tbs
½ pint of water
Salt and pepper
Worcestershire sauce - a dash

Method:1. Put a small pan on to boil. Then peel potatoes, cut into small cubes, add to boiling water, add salt and boil until soft - 15 mins approx.2. Add soya protein mince to frying pan (break down into smaller sections if frozen)3. Let the pan heat up, add ¼ pint of water to the mince and allow it to soak - 1 minute.4. Add stock cubes directly to the pan and stir5. Leave to simmer for 2-3 mins until the soya protein is soft and fluffy6. Dice the bell pepper, carrot and mushrooms. Add directly if frozen (step 7).7. Add to the soya protein with the peas and stir8. Add the rest of the water ¼ pint.8. Leave for about 10 mins until the peppers/carrots are soft9. Add 1 tablespoon of gravy granules and stir (may need more water)10. Add salt, pepper and Worcestershire sauce to taste11. Mash potatoes, add soya mix and serve in a bowl OR:

• Preheat the oven to 200˚C or gas mark 6.
• Spread the meat mixture into an ovenproof dish and spoon the mash over the top. You could add grated cheese or oil for extra crunch.
• Cook for 20-25 minutes, until golden brown.

Tips

• Add other vegetables to the meat mixture such as frozen peas.
• Swap the veggie mince for meat mince or soaked lentils, for faster cooking time.