zoom A cottage pie for lighter eating

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    A cottage pie for lighter eating

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    A cottage pie for lighter eating

    Lower in calories and fat – but just as delicious. Can be prepared in advance.

    • Preparation time: 20 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    For the filling:
    1 tbsp Olive oil
    1 Onion, finely chopped
    1 Carrot, finely chopped
    2 Stalks celery, finely chopped
    450g Aberdeen Angus Extra Lean British Minced Beef (5% fat)
    2 x 420g Tins essential Waitrose Mixed Bean Salad, drained and rinsed
    4 tbsp Tomato purée
    Hot beef stock
    2 tbsp Worcestershire sauce

    For the mash:
    250g Floury Potatoes, peeled and cut into chunks
    1 Swede, about 900g, peeled and cut into chunks
    25g Butter
    50ml Milk
    20g Pack flat-leaf parsley, chopped


    1. Heat the oil in a large frying pan and gently fry the chopped vegetables for about 5 minutes to soften. Add the mince and cook until browned. Stir in the remaining filling ingredients. Season, then gently cook for about 20 minutes, until the liquid has reduced. Spoon into a 1.5 litre ovenproof shallow dish.
    2. Meanwhile, preheat the oven to 190°C, gas mark 5. Boil the potatoes with the swede for 15 minutes until tender. Drain thoroughly, then return to the pan. Mash until smooth, before stirring in the remaining ingredients. Spoon over the mince to cover. Bake for 30-35 minutes until the top is crisp and golden and the centre is piping hot.

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