Cottage Pie

Serves 4
30 minutes preparation time and 30-45 minutes cooking time

 400g lean minced beef
1 tablespoon vegetable oil
1 large onion chopped
1 garlic clove, crushed or chopped
1 tablespoon Worcester sauce (optional)
1 large carrot, cut into small pieces
1-2 tablespoons tomato puree
50g frozen peas
1 beef stock cube
1 x 400g can chopped tomatoes
500g potatoes
2-3 tablespoons  skimmed milk
1 tablespoon vegetable spread (such as olive or sunflower)
 pepper to season

Method

  • Preheat oven to 200C or gas mark 6.
For the filling
  • Warm the oil in a large sauce or frying pan.  Add the chopped onion and garlic and cook for 5 minutes without colouring.
  • Add the minced beef, and continue to cook until browned
  • Add the stock cube, canned tomatoes, tomato puree, Worchester sauce and carrot pieces
  • Bring to the boil and simmer for 10-15 minutes.  The sauce should thicken nicely.
  • Add frozen peas and continue to simmer for 5 minutes, season with pepper
For the topping
  • Peel the potatoes and cut into egg sized pieces. Boil for about 20 minutes or until tender
  • Drain the potatoes, add the vegetable spread and milk and mash until smooth and creamy
Making the pie
  • Put the meat filling into a casserole or baking dish, and top with the mashed potato
  • Bake for 45 minutes (30 minutes from hot), until golden brown on top
  • Serve on its own or with seasonal vegetables

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.

Per 100g

Low fat, saturates, sugar, medium salt 

Per serving

 Energy: 325 Kcals/ 1364 Kjoules   Fat: 12.3g   Saturates:  3.3g Sugars: 13.8g   Salt: 2.2g

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