In this cold winter weather we all crave something comforting for dinner, though still grapple with hearty recipes in an effort to be healthy. This skinny cottage pie recipe offers the best of both, combining beef mince and fresh vegetables, this low-calorie meal will warm your cockles without the added guilt-factor.
Ingredients (Serves 4)
- 2 sticks of celery
- 1 carrot
- 1 onion
- 2 cloves of garlic
- 300g of good quality mince beef
- 2 bay leaves
- 1 tbsp of flour
- 1 tbsp of tomato puree
- 1 cup of stock (can be either, veggie beef or chicken)
- 1 tbsp of Worchester sauce
- 100g of frozen peas
- 1 Swede
- 2 potatoes
- 25ml of milk
- 25g of butter
- 20g of mature cheddar
Finely chop the onion, celery and carrot and crush the garlic. Heat up a saucepan and sweat the vegetables off in a little olive oil.
Take a separate frying pan and place it on the heat until very hot. Without using any oil, fry the beef off in batches; getting as much colour on as possible, also breaking up any big chunks as you go along, this is a good time to season the meat too.
Add the beef to the saucepan with the vegetables and combine, add the tablespoon of flour stir and cook for a further 5 mins. Pour in the wine, bay leaves and stock. Bring to the boil, then turn down and simmer for 30 minutes.
Switch on the oven to 200C/400F/gas mark 5. Peel and cube the potatoes and Swede and place in a saucepan. Cover with water, bring to the boil and add salt. Simmer for 20 minutes or until cooked throughout. Drain off.
Add the Worchester sauce, tomato puree and peas to the beef, continue cooking for 10 minute and check the seasoning.
Add the milk butter, salt and pepper to the potato mix and roughly mash. Pour the beef mix into a baking dish and spread the potato mix on top, grate over the cheese and bake for 20 minutes or until golden brown and bubbling...yum!