Recipes
Recipes

Cottage pie with hide-the-veg topping

Using grated veg for this topping makes for a tasty, crunchy variation on the classic

Using grated veg for this topping makes for a tasty, crunchy variation on the classic

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(2 votes)
Cooking Time

Cook: 1 Hour 30 Mins

Cooking Time

Serves: 6

Cooking Time

Price: £1.72 per serving

Nutritional Information

Each 408g serving contains

Energy
1518kj
363kcal
18%
Fat
9.4g
Med
13%
Saturates
2.4g
Med
12%
Sugars
11.0g
Med
12%
Salt
0.82g
Med
14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
372kj/89kcal

Ingredients

2tbsp olive oil

800g Asda Lean 
& Bean Mince

1 large onion, chopped

1 carrot, peeled and finely chopped

1 stick celery, chopped

1 clove garlic, chopped

1tbsp tomato purée

3tbsp plain flour

1tbsp thyme leaves

2tbsp Worcestershire sauce

350ml reduced-salt beef stock

200g Asda Freshly Frozen Broad Beans

1 parsnip, peeled

1 sweet potato, peeled

250g celeriac, peeled

Steamed veg, to serve

Method

1
Heat 1tbsp of the oil in a large nonstick frying pan. Add the mince, onion, carrot, celery and garlic. Fry for 5-6 mins, stirring often.
2
Add the tomato purée and flour. Fry for 1 min. Add the thyme, Worcestershire sauce and stock. Bring to a boil and simmer for 30 mins, stirring occasionally, with a little water if the sauce gets too thick. Add the broad beans to up your veg intake.
3
Preheat the oven to 180C/ 160C Fan/Gas 4. Coarsely grate the parsnip, sweet potato and celeriac into a clean tea towel. Twist into a ball and squeeze out any liquid. Toss the grated veg with the remaining oil.
4
Put the mince mixture in a 23cm-square ovenproof dish and top with grated veg. Bake for 20 mins covered with foil, then uncovered for 15-20 mins more until golden. Sprinkle with black pepper and serve with veg.

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