Our lighter cottage pie is less calorific, fibre-packed and simple to make. We can assure you it’s also just as comforting
Or, opt for the classic with this comforting cottage pie with cheddar and parsnip mash.
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Ingredients
- 400g lean (5% fat) British beef mince
- 1 tsp olive oil
- 1 onion, finely chopped
- 3 carrots, finely chopped
- 100g chestnut mushrooms, sliced
- 300ml beef stock
- 400g tin chopped tomatoes
- 2 tbsp Worcestershire sauce
For the topping
- 1 cauliflower, roughly chopped
- 400g tin butter beans, drained and rinsed
- 40g lighter mature cheddar
You’ll also need…
- 1.5 litre ovenproof dish
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Method
- Heat a large non-stick deep frying pan (with a lid), add the beef mince and fry for 5-8 minutes until browned. Drain the mince (discard any fat) and set aside.
- Heat the olive oil in the pan, add the onion and gently fry for 5 minutes until starting to soften. Stir in the carrots and mushrooms and cook for 2-3 minutes more. Return the drained mince to the pan and add the stock, chopped tomatoes and Worcestershire sauce.
- Season with salt and pepper, cover with a lid and simmer for 15 minutes, then uncover and simmer for 5 minutes more.
- Meanwhile, bring a pan of water to the boil and heat the oven to 200°C/ 180°C fan/gas 6. Boil the cauliflower for 10 minutes until very tender. Drain, return to the pan and add the drained beans. Use a potato masher to mash the cauliflower and beans coarsely, then season to taste.
- Transfer the mince mixture to the ovenproof dish and top with the cauliflower and bean mash (see Make Ahead). Grate over the cheese, then bake for 25-30 minutes until golden and bubbling. Serve with peas or other green veg.
Nutrition
- 363kcals Calories
- 8.7g (3.7g saturated Fat
- 34.9g Protein
- 30.4g (17.8g sugars) Carbs
- 12.3g Fibre
- 1.3g Salt
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