Cottage Pie


Serves 4-6
Prep time:
15 minutes
Cooking time: 60 minutes



500g lean beef mince
Low calorie cooking spray
2 cloves garlic, crushed
1 onion, chopped
2 celery sticks, chopped
2 medium carrots, peeled and chopped
275ml low salt beef stock or fresh stock
1 tablespoon Worcestershire sauce
400g tin chopped tomatoes
2 bay leaves
1 tsp dried oregano
1 tsp thyme
350g peas
1kg potatoes
15g butter
100ml semi-skimmed milk
Black pepper
200g kale






  1. Peel the onion and carrots and roughly chop them along with the celery.
  2. Heat a little oil in a deep pan/casserole pot and add the crushed garlic. Then add the veg and cook over a medium/low heat for 5-7 minutes with the lid on stirring every now and then until soft.
  3. In a separate pan, brown the mince and remove the excess fat. Then add to the veg along with the beef stock, herbs, bay leaves and Worcestershire sauce. Stir in the chopped tomatoes and the peas, and simmer for 30 minutes on a medium heat.
  4. Meanwhile, peel the potatoes and cut into quarters. Boil in unsalted water for 20 minutes until soft.
  5. Pre-heat your oven to 180˚C/200˚F/gas mark 6.
  6. Crank up the heat on your beef and vegetable mix for the last 5 minutes so as to reduce the liquid.
  7. Drain the water from the potatoes, add the butter and milk and a generous serving of black pepper, and mash until you get a creamy smooth texture. For extra flavour you can add a teaspoon of Dijon mustard, or some boiled leeks to the mix.
  8. Spoon the beef mixture into a large ovenproof casserole dish, then top with the mashed potato. Smooth the potato mix with a knife and then make decorative patterns with a fork. Place in the oven for 30 minutes until brown. An optional extra would be a sprinkle of grated low salt cheese for extra crispiness.
  9. When the pie is less than 10 minutes away from being ready, steam your curly kale for about 6-8 minutes. Dinner is served!


This recipe is packed with nutritious vegetables, helping you and your family get to your 5 a day goal. The recipe serves 4-6, so you’ll plenty of leftovers for tomorrow’s lunch too. Feel free to add any extra veg lying in your fridge too! Courgettes and mushrooms work.