Cottage Pie
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 500 g lean minced beef
- • 1 large onion (peeled and chopped)
- • 3 large carrots (peeled and chopped)
- • 500 ml beef stock (made with 2 beef stock cubes)
- • 1 tbsp Worcestershire sauce
- • 600 g potatoes (peeled and cut into chunks)
- • salt and pepper
- • low calorie cooking spray
Preparation Steps
Heat a large pan, spray with low calorie cooking spray and add the mince. Fry for 5 minutes, stirring occasionally, until browned. Add the onion and carrots and cook for a few more minutes.
Add the stock to the pan, then add the Worcestershire sauce and stir. Season with black pepper.
Bring up to the boil, cover and simmer for 20 minutes, removing the lid for the final 5 minutes, and allow to reduce until it thickens.
While this is cooking boil the potatoes in a pan of salted water. When they are soft remove from the heat, drain off the water and mash with a little salt and pepper
Pour the mince mixture into a large shallow dish and allow to cool slightly. If you don't the mash may sink through the mince.
Spoon the mashed potato onto the mince, and run a fork over the top to cover the mince and give it some texture. Alternatively you could pipe the potato on to the top.
Place in a pre heated oven (200-220°C) and cook for 25-30 minutes or until golden brown.
Serve with a selection of vegetables and some pickled beetroot and red cabbage.