Cottage pie
The best type of comfort food
10 mins
1 hour 10 mins
625 kcal
10 mins
1 hour 10 mins
625 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
This is such a simple recipe but always really hits the spot! I’ve squeezed in a few extra veggies into the mince, although I’ve always done this to get the children eating more than they think they are! Traditionally I would have always used butter in the potato topping, but I’ve substituted this for light cream cheese to save on calories!
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Ingredients
- 500 g extra lean mince
- 1 beef oxo cube
- 1 onion finely chopped
- 2 carrots grated
- 1 parsnip grated
- 3 tbsp tomato puree
- 1 tin baked beans
- dash worcestershire sauce
- salt and pepper
- 1 pint boiling water
- 10 potatoes for mashing
- 100 g light cream cheese
- Frylight
Instructions
- Gently fry the onion until soft, then add the minced beef, browning thoroughly and breaking up any clumps
- Add the grated carrot and parsnip, and crumble in the beef stock cube
- Add the tomato puree, worcestershire sauce, and salt and pepper and mix through
- Add the water and baked beans, and bubble for about 25 minutes on a low heat. (In the meantime put the potatoes on)
- Peel and chop the potatoes into quarters, and boil for about 25 minutes until tender and ready to mash.
- Use a slatted spoon to spoon the meat mixture into the bottom of a medium sized oven proof dish, leaving the liquid in the pan to make a gravy for when you serve.
- Mash the potato with the cream cheese, and salt and pepper and then spoon gently on top of the meat mixture, using a fork to spread it evenly over the top.
- Bake at 180c for 45-50 minutes until golden and crispy on the top.
- Serve with the reheated gravy- you can add extra water if you need more
Notes
I love a big dollop of HP sauce on my cottage pie, and tend to serve it with broccoli and peas.
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