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Quick cottage pie
Give this wholesome family favourite a bit of a twist with some sweet parsnip mash
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Each serving contains:
LOW
SALT
0.5g
LOW
SUGAR
5.2g
LOW
SAT
4.4g
LOW
FAT
15.6g
Ingredients
switch to imperial- 3-4 potatoes (or parsnips), peeled and cubed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 carrot, chopped
- 200g lean minced beef
- 1 tbsp tomato purée
- 300ml beef stock
- dash of Worcestershire sauce
- dash of light soy sauce (use reduced-salt if available)
- 160g broccoli
- grated cheese (optional)
Method
Boil the potatoes in water for about 10 minutes until they’re soft and mash them.
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.
Add the mince and cook over a medium heat until it has browned.
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.
Cover and simmer for about 25 minutes. Add some more stock if the mince starts to stick to the pan.
Turn the grill to medium. Transfer the mince to an ovenproof dish and carefully top with the mashed potato/parsnip.
Meanwhile, boil or steam the broccoli, until tender.
Grate some cheese over the top of the pie and move your dish to the grill. Grill for 5 minutes or until the potato and cheese start to brown on top and go crisp.
Serve with broccoli.
Nutritional information
| Nutrient | Per 100g | Per portion (457g) |
|---|---|---|
| Energy | 70kcal (292 kJ) | 318 kcal (1334kJ) |
| Protein | 4.9g | 22.3g |
| Carbohydrate | 5.2g | 23.6g |
| (of which sugars) | 1.1g | 5.2g |
| Fat | 3.4g | 15.6g |
| (of which saturates) | 1.0g | 4.4g |
| Fibre | 1.0g | 4.6g |
| Sodium | 0.04g | 0.2g |
| Salt | 0.1g | 0.5g |
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.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start and after handling raw meat. Use separate cutting boards, knives, plates, etc for preparing raw meat. Keep raw meat away from ready-to-eat foods such as salad, fruit and bread. Always ensure that mince and minced products are thoroughly cooked until steaming hot all the way through, that no pink meat is left and that any juices run clear. You should wash or peel raw vegetables before use, this will help clean them and remove any harmful bacteria that might be on the outside.Any leftovers should be cooled within 1-2 hours and placed in the fridge (for up to 2 days) or frozen. When reheating always make sure that the dish is steaming hot all the way through before serving, never re-heat food more than once.
