Low fat cottage pie with parsnip mash
Prep:
75 mins
Cook:
30 mins
This tasty alternative has only 380 calories per serving.
250g lean minced beef
2 onions, chopped
4 carrots (about 450g/1lb), peeled and coarsely grated
2 tbsp Worcestershire sauce
2 tbsp tomato purée
2 beef stock, cubes dissolved in 425ml boiling water
1 tsp cornflour
900g potatoes, peeled and cubed
3 parsnips, peeled, cored and chopped
Pinch salt and pepper, to season
2-4 tbsp skimmed milk
Preheat the oven to 200°C/Gas 6/ 400°F. Have an ovenproof dish ready.
Fry the mince in a pan, without adding any oil until brown and crumbly.
Tip in the onions and carrots and cook over a high heat for 5 minutes, stirring well.
Add a splash of Worcestershire sauce and tomato purée.
Next add in the stock and bring to the boil, stirring until well mixed.
Pop the lid on and leave to simmer for 40 minutes, stirring every few minutes, until the carrots and onions have softened and the stock has reduced. Taste and season as needed.
Mix the cornflour with a little water and stir into the mixture, cooking until slightly thickened.
While the meat simmers, cook the potatoes and the parsnips in boiling salted water for approx. 15 minutes or until tender. Drain and mash, adding seasoning and milk.
Tip the meat into the ovenproof dish, adding the mash on top. Place in the oven for 30 minutes until the topping is lightly golden.
Serves
4
Preparation Time
75 minutes
Cooking Time
30 minutes
Main ingredients
Beef, Vegetables
Recipe Type
Dinner, Family Dinners, Healthy, Pies, Classics, Low Calorie
Special Info
Gluten free, Nut free, Pregnant Mums
Level of Difficulty
Easy
