Cottage Pie with Carrot and Potato Mash
Adding carrots to the mash adds a tasty and colourful twist to this family favourite – and helps to make it slightly lower in calories. Great news if you want to lose a few pounds!
Preparation time: 10mins
Cooking time: 40-45mins
500g extra-lean minced beef
1 clove garlic, peeled and crushed
1 large onion, peeled and chopped
2 carrots, washed, trimmed and diced
2tbsp plain flour
500ml beef stock
1tbsp Worcestershire sauce
1tbsp tomato puree
salt and freshly ground black pepper
For the mash:
500g potatoes, peeled and cut into chunks
225g carrots, peeled and cut into chunks
a knob of low-fat spread or butter
- Heat a large non-stick frying pan and add the mince. Fry for 6mins, stirring occasionally, until browned. Add the garlic, onion and carrots and cook for a further 2mins. Stir in the flour and cook for 1min.
- Add the stock to the pan, stirring, then add the Worcestershire sauce and tomato puree. Season with black pepper. Bring to the boil and simmer for 10-15mins, removing the lid for the final 5mins.
- Meanwhile, cook the potatoes and carrots in a large pan of lightly salted water for 15mins or until both are tender. Drain well then mash with the low-fat spread or butter. Season with black pepper. Cover and set to one side.
- Spoon the mince into a large shallow dish, then top with the carrot and potato mash, smoothing the surface. Place under a preheated grill for 4-5mins or until the top is golden brown. Serve hot with steamed vegetables.
You can also freeze this dish in a suitable container for up to 3months. Thaw the dish thoroughly when you come to cooking and place in the oven at 200C/Fan 180C/Gas 6 for 25mins.