Cottage Pie with Root Veg Mash

Name: Cottage Pie with Root Veg Mash
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: British
Ingredients: 500g beef mince, 5% fat; 1 onion, finely diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, crushed; 2 tbsp tomato puree; 2 tsp Worcestershire sauce; 300ml beef stock (one stock cube or pot dissolved); 150g frozen peas; 1 tbsp plain flour (to thicken the gravy); 1 tbsp olive oil (for browning); 700g potatoes, peeled and chunked; 400g swede, peeled and chunked; 2 carrots, peeled and chunked; 30g light butter; 2 tbsp 2% Greek yoghurt; salt and black pepper (to taste)

Beef mince in a thick vegetable gravy under a mash of potato, swede and carrot, baked until the peaks brown and sliced after a short rest.

Serves: 4
Prep: 20min
Cook: 55min
Total: 75min

Programs: Fat Loss, Muscle Gain, Maintenance, Blood Sugar, Blood Pressure

Per serving

Calories: 581kcal
Protein: 35.3g
Carbs: 59.4g
Fat: 23g
Fibre: 10.1g

Ingredients

MetricUS

For 4 servings · MetricUS

500gbeef mince, 5% fat
1onion, finely diced
2carrots, diced
2 stalkscelery, diced
2 clovesgarlic, crushed
2 tbsptomato puree
2 tspWorcestershire sauce
300mlbeef stockone stock cube or pot dissolved
150gfrozen peas
1 tbspplain flourto thicken the gravy
1 tbspolive oilfor browning
700gpotatoes, peeled and chunked
400gswede, peeled and chunked
2carrots, peeled and chunked
30glight butter
2 tbsp2% Greek yoghurt
salt and black pepperto taste

1 lbbeef mince, 5% fat
1onion, finely diced
2carrots, diced
2 stalkscelery, diced
2 clovesgarlic, crushed
2 tbsptomato paste
2 tspWorcestershire sauce
1¼ cupsbeef stockone bouillon cube dissolved
1 cupfrozen peas
1 tbspall-purpose flourto thicken the gravy
1 tbspolive oilfor browning
1½ lbpotatoes, peeled and chunked
14 ozrutabaga, peeled and chunked
2carrots, peeled and chunked
2 tbsplight butter
2 tbsp2% Greek yogurt
salt and black pepperto taste

Method

Boil the mash veg.
Heat the oven to 200C fan (220C conventional / 425F).
Put the potato, swede and mash-topping carrots in a large pot of salted water.
Bring to the boil and cook 18 to 20 minutes, until a knife slides through the swede with no resistance.
Build the filling base.
While the mash veg cooks, heat the olive oil in a large pan or flameproof casserole over medium-high heat.
Add the onion, diced carrot and celery for the filling and cook 6 to 7 minutes, until the onion softens.
Add the garlic and cook 30 seconds.
Add the mince and break it up as it browns, 5 to 6 minutes, until no pink remains.
Make the gravy.
Stir in the flour and tomato puree and cook 1 minute to lose the raw flour taste.
Pour in the stock and Worcestershire sauce, scraping any browned bits from the base of the pan.
Finish the filling.
Bring to a simmer, partially cover and cook 20 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.
Stir in the peas for the final 3 minutes.
Season with salt and pepper and tip into a baking dish (roughly 25 x 20 cm / 9 x 13 in).
Make the mash.
Drain the mash veg well and return it to the pot.
Mash until smooth, then beat in the butter and yoghurt.
Season with salt and pepper.
Assemble.
Spoon the mash over the meat filling and spread it right to the edges of the dish, sealing the gravy in underneath.
Run a fork over the surface to rough it up for crisping.
Bake and serve.
Bake 25 to 30 minutes, until the top is golden at the peaks and the filling bubbles at the edges.
Rest 5 minutes before serving.
Serve a quarter of the pie per person.

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Cottage Pie with Root Veg Mash

Ingredients

Method

Boil the mash veg.

Build the filling base.

Make the gravy.

Finish the filling.

Make the mash.

Assemble.

Bake and serve.

Add this recipe to your meal plan for the week.