Friday, March 01, 2013

Cottage Pie

Cottage pie for dinner tonight. Getting in from swimming lessons on a Friday, I'm always good and hungry, and want a big 'proper' dinner. Recipes like this are great, as I can get most of the work done, and leave it in the oven, ready to brown off for 30 minutes when I get back in.


I'd made this before, with the leeky mash, but fancied trying it with butternut squash mash instead, to make it sweeter (and take the points down by nearly half!!)



  • Serves: 5
  • Prep time: 20 mins
  • Cooking time: 1 hr 10 mins
  • Total time: 1 hr 30 mins



  • Ingredients

    • 400g lean minced beef
    • 2 medium onions, chopped
    • 2 celery sticks, finely sliced
    • 2 medium carrots, diced
    • 400g can of chopped tomatoes
    • 2tbsp tomato purée
    • 500ml beef stock, made with 1 beef
    • Stock cube
    • 1tbsp Worcestershire sauce
    • 1tsp dried mixed herbs
    • 4tsp cornflour
    • 1tbsp cold water
    • Flaked sea salt
    • Freshly ground black pepper
    For the leeky potato topping:
    • 750g floury potatoes
    • 2tsp sunflower oil
    • 2 slender leeks, trimmed and cut into 1cm slices
    • 150g half-fat crème fraiche 
    • flaked sea salt
    • Freshly ground black pepper



    I switched the potato/oil/creme fraiche for butternut squash, saving 21 ProPoints from the recipe. I used 500g extra lean mince instead of 400g lean - still saving another 2 ProPoints.
    Total for the recipe originally was 9 ProPoints per portion, my way it was 21 ProPoints - 4 ProPoints per portion. Whoot!



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