Cottage pie with hide-the-veg topping
- 2tbsp olive oil
- 800g Asda Lean & Bean Mince
- 1 large onion, chopped
- 1 carrot, peeled and finely chopped
- 1 stick celery, chopped
- 1 clove garlic, chopped
- 1tbsp tomato purée
- 3tbsp plain flour
- 1tbsp thyme leaves
- 2tbsp Worcestershire sauce
- 350ml reduced-salt beef stock
- 200g Asda Freshly Frozen Broad Beans
- 1 parsnip, peeled
- 1 sweet potato, peeled
- 250g celeriac, peeled
- Steamed veg, to serve
Heat 1tbsp of the oil in a large nonstick frying pan. Add the mince, onion, carrot, celery and garlic. Fry for 5-6 mins, stirring often.
Add the tomato purée and flour. Fry for 1 min. Add the thyme, Worcestershire sauce and stock. Bring to a boil and simmer for 30 mins, stirring occasionally, with a little water if the sauce gets too thick. Add the broad beans to up your veg intake.
Preheat the oven to 180C/ 160C Fan/Gas 4. Coarsely grate the parsnip, sweet potato and celeriac into a clean tea towel. Twist into a ball and squeeze out any liquid. Toss the grated veg with the remaining oil.
Put the mince mixture in a 23cm-square ovenproof dish and top with grated veg. Bake for 20 mins covered with foil, then uncovered for 15-20 mins more until golden. Sprinkle with black pepper and serve with veg.