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Cottage Pie

Prep time: 50mins | Difficulty: medium | Serves: 4

A traditional family favorite made-over; a low-fat beef mince gratin with a fluffy mash topping.

Tags:

View All dinner family favorites hearty meal

Nutritional information per serving (1/4 of recipe)

Fat

12g 

Saturated

3.1g 

Carbohydrate

N/a 

Protein

N/a 

Calories

322kcals 

Ingredients

  • 400g (1lb) lean minced/ground beef
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed or chopped
  • 1 tablespoon Worcestershire sauce (optional)
  • 1 large carrot, diced
  • 1-2 tablespoons tomato puree
  • 50g (1/4 cup) frozen peas
  • 1 low-salt beef stock cube
  • 1 400g (14oz) can chopped tomatoes
  • 500g (17oz) peeled potatoes
  • 2-3 tablespoons skimmed milk
  • 1 tablespoon vegetable spread (such as olive or sunflower)
  • Pepper to season

Method

  1. Preheat oven to 200C/400F or gas mark 6.
  2. For the filling:
  3. Warm the oil in a large saucepan or frying pan. Add the chopped onion and garlic and cook for 5 minutes without colouring.
  4. Add the minced beef, and continue to cook until browned.
  5. Add the stock cube, canned tomatoes, tomato puree, Worcestershire sauce and carrot pieces.
  6. Bring to the boil and simmer for 10-15 minutes. The sauce should thicken nicely.
  7. Add frozen peas and continue to simmer for 5 minutes, season with pepper.
  8. For the topping:
  9. Peel the potatoes and cut into egg sized pieces. Boil for about 20 minutes or until tender.
  10. Drain the potatoes, add the vegetable spread and milk and mash until smooth and creamy.
  11. Making the pie:
  12. Put the meat filling into a casserole or baking dish, and top with the mashed potato
  13. Bake for 45 minutes (30 minutes from hot), until golden brown on top
  14. Serve on its own or with seasonal vegetables
  15. Recipe Tip: Try adding canned beans to the meat mixture instead of peas, adding chopped mushrooms or for a smoother sauce puree the chopped tomatoes before adding to the pan.
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