Low fat cottage pie with parsnip mash

Prep: 75 mins
Cook: 30 mins
Low fat cottage pie with parsnip mash
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

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