Tuesday, 12 February 2013

{Recipe} Healthy Cottage pie

I've been following Operation Transformation ever since my mom joined up this year.
I wasn't convinced that the food would be nice but we tried out this and it was yummy.
I decided to give another recipe a try and this is the one I picked.

Cottage Pie

Serves 4
450g lean minced beef 
2 x cans of chopped tomatoes with herbs
 600g potatoes, peeled and quartered 
600g frozen mixed carrots, beans, peas and sweetcorn, defrosted 
200g courgettes, grated 
200g fresh cauliflower 
100ml of milk 
1 onion, peeled and finely diced
 1 beef stock cube melted in 50ml of boiling water
 ½ tsp dried thyme
 1 tbsp rapeseed oil 
salt and pepper to taste

Preheat oven to 180C. 
Put the potatoes into a saucepan of cold water. 
Place the cauliflower in a steamer on top of the potatoes. 
Bring the pot to the boil, reduce heat and simmer for 15 minutes. 
When the vegetables are tender mash them together with the milk and a little salt and pepper. Set aside. 
Heat oil in a non-stick saucepan. 
Add the onions and cook for a few minutes until soft.

Add the mince and cook until lightly browned. 

Add tomatoes, courgette, thyme, defrosted vegetables and beef stock. 

Cook for 10 minutes to evaporate excess juices. 

Spoon the mince and vegetable sauce into an ovenproof deep dish. 
Cover with the mashed potato and cauliflower. 
Cook in the oven for 25 minutes. 

1 comment:

  1. Wow this looks sooo nice, a lot more interesting to how we normally do it...


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