Cottage pie recipe

Cottage pie with hide-the-veg topping

Using grated veg for this topping makes for a tasty, crunchy variation on the classic

By , 26 September 2016
Cottage pie with hide-the-veg topping
  • Ready in: 90 mins
  • Serves: 6
  • Price: £1.72 per serving
Nutritional Info
Each 408g serving contains
  • Cals 363
    18%
  • Fat 9.4
    13%
  • Sat Fat 2.4
    12%
  • Sugar 11.0
    12%
  • Salt 0.82
    14%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 372kJ/89kcal.
Ingredients
  • 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
Method
  • 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.