Recipes › Dinner

• Dinner
• 1 hr 10 min
• Gluten-Free

Cottage pie

Beef and vegetable mince under a mashed potato topping.

Calories

468

Protein

37 g

Carbs

51 g

Fat

13 g

Per serving. Makes 6 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 2 Carrot
• 2 Celery
• 750 g Lean beef mince (5% fat)
• 2 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 400 ml Beef stock
• 2 g Fresh thyme
• 1.2 kg Potato
• 150 ml Semi-skimmed milk
• 25 g Butter
• 400 g Peas, frozen

Contains: Celery, Fish, Milk. Always check the labels of what you buy.

Method

1. Peel and dice the onion and carrots and dice the celery.
2. Heat the oil in a large pan and soften the vegetables for 8 minutes. Add the mince and brown it over a high heat, breaking it up.
3. Stir in the tomato purée, Worcestershire sauce, stock and thyme leaves and simmer for 20 minutes until thick.
4. Meanwhile, peel and chunk the potatoes and boil for 15–20 minutes until tender. Drain and mash with the milk and butter. Heat the oven to 200°C (180°C fan).
5. Spoon the mince into a baking dish, top with the mash and rough up the surface with a fork.
6. Bake for 25 minutes until golden and bubbling at the edges. Cook the peas for 3 minutes and serve alongside.

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