Low-Fat Cottage Pie

Name: Low-Fat Cottage Pie
Yield: 6 servings
Cuisine: British
Ingredients: 400 g lean mince beef such as 5% fat mince beef; 2 medium onions, finely chopped; 2 clearly sticks, finely chopped; 3 medium carrots finely chopped; 2 tbsp tomato puree; 500 ml beef stock, made with 1 beef oxo cube; 1 tbsp Worcestershire sauce; 1 tsp mixed herbs; 4 tsp cornflour; 3 tbsp cold water; Salt to taste; Ground black pepper to taste; 800 g potatoes such as maris piper, peeled and quartered; 2 tsp olive oil; 2 leeks, trimmed and sliced into 1cm pieces; 150 g low fat creme fraiche; Sea salt to taste; Ground black pepper to taste

Rae @LoveRae

Slightly adapted from the hairy Dieters book.

Roughly 322 calories per portion for 6.

Slightly adapted from the hairy Dieters book.

Roughly 322 calories per portion for 6.

Rae @LoveRae

Slightly adapted from the hairy Dieters book.

Roughly 322 calories per portion for 6.

Slightly adapted from the hairy Dieters book.

Roughly 322 calories per portion for 6.

Saved

Ingredients

6 servings

cottage pie mix
400 glean mince beef such as 5% fat mince beef
2medium onions, finely chopped
2clearly sticks, finely chopped
3medium carrots finely chopped
2 tbsptomato puree
500 mlbeef stock, made with 1 beef oxo cube
1 tbspWorcestershire sauce
1 tspmixed herbs
4 tspcornflour
3 tbspcold water
Salt to taste
Ground black pepper to taste
leeky potato topping
800 gpotatoes such as maris piper, peeled and quartered
2 tspolive oil
2leeks, trimmed and sliced into 1cm pieces
150 glow fat creme fraiche
Sea salt to taste
Ground black pepper to taste

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Steps

1

Place a large non-stick saucepan over medium heat. Spray with cooking spray and add the mince, onions, celery and carrots. Cook for 10 minutes stirring regularly so as not to burn. Break up the mince with the wooden spoon.
2

Stir the tomato puree, beef stock, Worcestershire sauce and mixed herbs. Season with salt and pepper. Bring to the boil then reduce heat and cover with lid, simmer for 50-60 minutes, stirring occasionally until meat is tender.
3

About 30 minutes before the meat is ready make the potato topping. Boil the potatoes in salted water until soft and tender. While the potatoes are boiling, heat the oil in a non-stick frying pan and fry the leeks for 8-10 minutes stirring regularly. Drain the potatoes well and return to the pan. Season with salt and pepper, add the creme fraiche until smooth then stir in the leeks and set aside.
4

Preheat oven to 200c. In the last 5 minutes of the meat cooking, mix the cornflour with the water to make a paste then add to the meat mixture. Cook for another 5 minutes or so until sauce has thickened.
5

Pour the meat into a shallow casserole dish then top with the mashed potatoes. Gently level the mash over the meat with a spoon, then fluff using a fork.
6

Bake for 30 minutes or until the potato topping is golden brown.
7

Let it rest for 15 minutes before serving. Serve with baked beans or side salad.

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Cooksnaps

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Rae @LoveRae

on April 12, 2021 20:31

I enjoy making and trying new food from all over the world. I recently changed my eating habits and began eating healthier and as such a lot of the recipes I add will be healthy recipes to lose weight.Cookpad is my online recipe diary. I'm happy to share the recipes I cook for my family and myself with the online community.