Cottage pie was one of my favourite meals as a child. There’s something so comforting about meat in gravy covered with mashed potato. Now don’t get me wrong, there is nothing wrong as such with the classic recipe, but it’s pretty calorie laden. My version is just as tasty and comforting but with a few substitutes halves the number of calories in a standard portion. How I hear you cry?! Well I’ll tell you…
Prep: 20 mins
Cook: 15 mins
Yields: 3 Servings
400 gExtra Lean Beef Mince
100 gFrozen Peas
25 gBlend Brothers Tomato Chorizo Savoury Blend
For the mash
200 gSliced Carrot
100 gChopped Butternut Squash
1Place the carrot and buttersquash in a large saucepan of water and bring to the boil. Cooked until both the carrot and squash soften. This should be around 15 minutes.
2Then heat a large frying pan until it’s nice and hot. Add the mince, onion & garlic Fry until the vegetables soften & the mince browns. Once cooked through, transfer this to a oven safe dish and set aside.
3In a separate bowl mix together the water and Blend Brothers Tomato Chorizo Savoury Blend.
4Finally drain and mash the carrot and squash together.
5You are then ready to compile your pie! To do this just pour over the sauce (if you don’t have this you can use classic gravy – I prefer the reduced salt Bisto) then top with the mash.
6At this point you can add bread crumbs and/or cheese. But for the purposes of incredible macros I’ve left these off.
7Pop this under a hot grill for 10-15 minutes and its done!