Healthy Cottage Pie
User Reviews
4.5
12 reviews
Excellent
-
Prep Time
55 mins
-
Cook Time
35 mins
-
Additional Time
1 hr 30 mins
-
Servings
6
-
Calories
308 kcal
-
Course
Main Course
-
Cuisine
British
Healthy Cottage Pie
Report
This may well be the best healthy cottage pie recipe in the world! Picture a rich meat sauce with creamy mashed potato topping baked until golden and crisp… comfort food heaven.
Share:
Ingredients
- olive oil spray or 2 tbsp olive oil for a non diet version
- 1 onion finely chopped, large or two small
- 3 garlic minced, cloves
- 2 carrot finely diced
- 2 celery finely diced, stalks
- ½ tbsp Sukrin or other sweetener or brown sugar
- 1 tsp italian herbs or dried thyme
- 1 tsp salt
- 2 bay leaf
- 500 g beef mince 5% fat, 1 lb
- 140 g tomato puree 5 oz
- 2 tbsp balsamic vinegar
- 1 tbsp soy sauce or tamari
- 1 tbsp Worcestershire sauce
- 300 g butternut squash peeled and cubed, 10.5 oz
- 600 ml beef stock 2.5 cups made with stock cubes
- 1 tbsp cornstarch or cornflour, diluted in 1 tbsp cold water
- salt if needed, to season
- black pepper if needed, to season
For the mash topping
- 900 g floury potato , peeled and cubed
- 1 tsp salt
- 120 ml | ½ cup of the cooking water you might not need to use all
- 150 ml Fromage Frais sub with sour cream for a non diet version, fat free, 1 cup
- 2 tbsp parsley optional, chopped
- 3 tbsp Parmesan Cheese Healthy Extra, optional, grated
- salt to taste, to season
- black pepper to taste, to season
Instructions
- Spritz a large casserole dish with olive oil spray (or use olive oil).
- Add the onions and cook over medium heat for a couple of minutes until slightly softened.
- Stir in the garlic, carrots, celery, salt, herbs, sweetener and bay leaves. Cook for a further 8 minutes. Add a splash of the stock if the pan gets too dry.
- Add the mince, breaking it up with the back of a wooden spoon. Cook until nicely browned.
- Stir in the tomato purée.
- Now add the balsamic vinegar, soy and Worcestershire sauces.
- Stir in the butternut squash and beef stock.
- Bring to a simmer, partially cover the pot and cook for 30 minutes. Add the cornflour slurry and simmer for a couple of minutes or until the gravy thickens. Remove and discard the bay leaves. Taste and season if needed. NOTE: If you are making ahead then cool and place in the fridge.
- When the filling is halfway through cooking, bring a large pot of water to the boil. Add salt and the potatoes and cook until they are fork tender - about 15 minutes.
- Drain the potatoes reserving 120ml (½ cup) of the starchy cooking water. You probably won't need to use all of it.
- Mash the potatoes using a masher (or potato ricear) adding some of the cooking water to aid you.
- Add the fromage frais and mash again until the mash is creamy, fluffy and smooth. Stir in the chopped parsley (optional). Taste and add salt and freshly ground pepper.
- Preheat the oven to 220C/400F. Transfer the filling into an ovenproof dish – I used the casserole dish I cooked the mince in – and pack it down. Spoon the mash over the meat and use the back of a spoon to fill in the gaps and create a scalloped pattern. Use a fork to seal the edges.
- Sprinkle with the Parmesan cheese and cook for 30-35 minutes or until the mash is golden and the filling starts to bubble through at the edges.
- Cool for 10-15 minutes. Sprinkle with a little parsley and serve with peas, green beans or other green vegetables.
Notes
- Can I make it ahead?
- Since this is quite a time consuming recipe it’s probably easier to make it a day ahead of when you plan to serve it. Follow the recipe up until the pie is assembled then cool, cover and place in the fridge.
- Since this is quite a time consuming recipe it’s probably easier to make it a day ahead of when you plan to serve it. Follow the recipe up until the pie is assembled then cool, cover and place in the fridge.
- The following day, cook the pie straight from the fridge in a 200C/400F preheated oven for 30-35 minutes or until the potato is golden and the filling it starting to bubble through at the edges.
- The following day, cook the pie straight from the fridge in a 200C/400F preheated oven for 30-35 minutes or until the potato is golden and the filling it starting to bubble through at the edges.
- Can I freeze cottage pie?
- You can freeze the assembled pie before it is baked. Cool completely, cover and freeze. Defrost overnight in the fridge then cook in a 200C/400F preheated oven for 30-35 minutes or until the potato is golden and meat filling starts to bubble through the topping at the edges.
- You can freeze the assembled pie before it is baked. Cool completely, cover and freeze. Defrost overnight in the fridge then cook in a 200C/400F preheated oven for 30-35 minutes or until the potato is golden and meat filling starts to bubble through the topping at the edges.
Nutrition Information
Show Details
Calories
308kcal
(15%)
Carbohydrates
39g
(13%)
Protein
30g
(60%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
52mg
(17%)
Sodium
1463mg
(61%)
Potassium
1680mg
(36%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
9234IU
(185%)
Vitamin C
38mg
(42%)
Calcium
117mg
(12%)
Iron
9mg
(50%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 1463mg | 61% |
| Potassium | 1680mg | 36% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 9234IU | 185% |
| Vitamin C | 38mg | 42% |
| Calcium | 117mg | 12% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
12 reviews
Excellent
Other Recipes
You'll Also Love
