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Suggest a better descriptionSource: Lose weight get fit (P202)
1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with a silicone mat or baking paper.
2. Spread the beef mince out evenly on the lined tray and cook on the top shelf of the oven for 40 minutes, breaking it up well with a wooden spoon every 10 minutes. It should have a dark even colour and resemble large coffee granules. Remove and set aside. Turn off the oven.
3. Meanwhile, quarter the onions and cut the carrots and celery into large chunks. Pulse these veg along with the garlic in a food processor until chopped.
4. Heat the oil in a large non-stick saucepan over a high heat. When hot, add the veg from the food processor and cook for 10-15 minutes, stirring often until they begin to caramelise.
5. Pour in the wine and simmer until reduced by half. Now add the stock, tinned tomatoes, tomato purée and herbs and return to a simmer. Stir in the roasted mince and cook for 30 minutes, stirring occasionally. Add the Worcestershire sauce and mushrooms and cook for a further 30 minutes.
6. Meanwhile, reheat the oven to 200°C/Fan 180°C/Gas6 and prepare the topping. Cut the sweet potatoes into 3cm dice and the ordinary potatoes into 1.5cm dice. Tip all the potatoes into a large saucepan, cover with cold water and salt the water liberally.
7. Bring to the boil over a high heat, then reduce the heat to a simmer and cook for 15 minutes or until the potatoes are tender. Drain in a colander then pass through a potato ricer back into the pan. Add the milk, nutmeg, vegetable spread, both mustards and a good pinch each of salt and pepper. Mix well.
8. Stir the peas through the mince (removing the thyme and bay leaves if you can find them) and season with salt and pepper to taste.
9. Spoon the mince into a large, fairly deep roasting dish, about 35 x 25cm. Spread the mashed potato in an even layer over the surface and sprinkle with the grated Cheddar and Parmesan. Cook on a high shelf in the oven for 15 minutes and then under the grill for 6-8 minutes or until the cheese is bubbling and browned.
T0 FREEZE Leave the pie to cool then pack in a lidded foil container or several containers. Allow to defrost fully in the fridge overnight. Remove the |id(s) and reheat in an oven preheated to 200°C/Fan 180°C/Gas 6 for 20-25 minutes until piping hot all the way through. if the surface appears to be browning too quickly, cover loosely with foil.
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Serving Size: 1 (620g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 188 | ||
Calories from Fat: 22 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.4g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 2mg | 1 % | |
Sodium 226.5mg | 8 % | |
Potassium 677.5mg | 18 % | |
Total Carbohydrate 27.1g | 8 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 21.9g | ||
Protein 6.2g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 188
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