If you haven't tried cottage pie before, I urge you to give this a go! Its not difficult to make, I sometimes batch cook this alongside a Chilli Con Carne (the base ingredients are very similar – recipe to follow), and its really filling and surprisingly low fat! This has to be a favourite of mine, no question. This was something my mum used to make, and is something that takes me back to my childhood.
Here in Wales we have another similar version of this dish called Shepherd's Pie, which uses lamb in place of beef, but lamb can be expensive here (it is delicious though), and its quite fatty too, so the Cottage Pie comes up trumps if you're healthy eating!
Here it is;
SERVES 4 @ 8 PRO POINTS (OR 1 PRO POINT IF FOLLOWING FILLING AND HEALTHY)
For the Filling:
- 250g beef mince
- 1 onion, diced
- 1 clove of garlic crushed
- 1 carrot, grated
- 100g peas, fresh or frozen
- additional vegetable (this is completely up to you, I've made it with sweetcorn, green beans, carrot, swede anything)
- mushrooms, diced
- 4 teaspoons of gravy granules, or plain flour
- 300ml water, or beef stock if using flour
For the topping:
- 400g sweet potato, diced
- 300g each of diced carrot and swede
- splash of milk
- 3 tablespoons Parmesan cheese
1. Preheat the oven to 200 degrees celsius.
2. Bring a large pan of water to the boil, add the potato, carrot and swede with a little seasoning and leave to boil until the vegetables are tender.
3. Meanwhile, heat a few sprays of fry light in a heavy based pan, or a large frying pan, and cook the garlic, onion, carrot and mince until the mince is brown.
4. Add mushrooms and remaining vegetables and cook for 5 minutes.
5. In a jug, mix together the gravy granules with water (or the flour with the hot beef stock if this is what you'r using) and pour over mince mixture.
6. Pour the mixture into a large casserole dish (a lasagne dish is great for this)
7. Once the vegetables are cooked, drain away the water, and mash with a splash of milk. Check the seasoning, and adjust to taste (I always add white pepper to my mash). Spoon over the mince mixture, and spread until the bottom layer is covered.
8. Sprinkle with Parmesan cheese, and cook in the oven for approximately 30 minutes.
9. Serve with any vegetable of your choosing. I like runner beans!
I love making this on a weekend, and I usually freeze some portions, so its very handy when I get home from work in a rush and I'm hungry and I don't want to cook. I usually plan ahead and take it from the freezer in the morning, but I'm sure you could defrost it slowly in the microwave and it would be just fine. Be sure to heat it through really well!
Today is weigh day, so I have a portion of this in the fridge waiting to be devoured when I arrive home. I'll publish the blog when I get in, along with a picture. I doubt I'll have any vegetables with it tonight as its a big portion anyway, and I'm not sure I have any vegetables there!
I have some really yummy recipes planned for the weekend so I'm looking forward to sharing those with you!