Quick Cottage Pie

Serves: 2
Time: 1 hour 10 minutes






Give this wholesome family favourite a bit of a twist with some sweet parsnip mash. 


3 - 4 potatoes (or parsnips), peeled and cubed
1 tablespoon olive oil
1 small onion, finely chopped
1 carrot, chopped
200g lean minced beef
1 tablespoon tomato purée
300ml low salt beef stock
Dash of Worcestershire sauce
Dash of light soy sauce (use reduced-salt if available)
160g broccoli
Grated cheese (optional)











1) Boil the potatoes in water for about 10 minutes until they’re soft and mash them.
2) Heat the oil in a frying pan, add the chopped onion and carrot and stir for 4 minutes or so, until the onion starts to brown.
3) Add the mince and cook over a medium heat until it has browned.
4) Drain off any excess fat before adding the tomato purée and stock. For a bit of an extra kick add a dash of Worcestershire sauce and light soy sauce (be sure to use sparingly as these contain salt).
5) Cover and simmer for about 25 minutes. Add some more stock if the mince starts to stick to the pan.
6) Turn the grill to medium. Transfer the mince to an ovenproof dish and carefully top with the mashed potato/parsnip.
7) Meanwhile, boil or steam the broccoli, until tender.
8) Grate some cheese over the top of the pie and move your dish to the grill (also use sparingly as cheese contains salt). Grill for 5 minutes or until the potato and cheese start to brown and crisp on top.
9) Serve with broccoli.

Allergy advice: Contains: Milk, soya , wheat (gluten). Some stock cubes can contain wheat, celery and mustard and Worcestershire sauce may contain barley (gluten) and fish; always check the label.




Adapted from: Food Standards Agency Eat Well website http://www.eatwell.gov.uk/healthydiet/recipes/