Cottage pie with swede topping

Cottage pie with swede topping

You can replace the swede with parsnip for an equally tasty mash.

By , 21 September 2015

(4 votes)

Cottage pie with swede topping

  • 3 Hours 30 Mins

  • Serves: 6

Nutritional Info
Each 329g serving contains

  • Energy

    1629KJ

    389KCAL

    19%

  • Fat

    14g

    med

    20%

  • Saturates

    7.1g

    high

    36%

  • Sugars

    12g

    low

    13%

  • Salt

    2.3g

    high

    39%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 495kJ/118kcal.
Ingredients
  • 700g pack Asda Butcher's Selection Slow Cook Stewing Steak
  • 1 large onion, chopped
  • 350g carrots, diced
  • 2 level tsp dried mixed herbs
  • 1 beef stock cube
  • 2 tbsp tomato purée
  • 3 large potatoes, peeled
  • 1 large swede, peeled
  • 3 level tbsp Asda Gravy Granules for Meat
  • 25g butter
Method

  • Pre-heat the oven to 150C/130C Fan/Gas 2. Put the stewing steak in a casserole dish and add onion, carrots and herbs.

  • Dissolve beef stock cube in 450ml hot water, add tomato purée and stir to mix. Pour into the casserole, cover and cook in the oven for 2 hours 30 minutes.

  • Half an hour before the beef is ready, put potatoes and swede, all cut into even-sized chunks, in a pan. Add cold water to cover, then put a lid on the pan and bring to the boil. Simmer until tender.

  • Stir gravy granules into the stew. Lift out the meat and veg with a slotted spoon and transfer to a pie dish. Add enough gravy to moisten the pie filling; reserve the rest.

  • Increase the oven temperature to 200C/180C Fan/Gas 6. Drain the swede and potato, then mash with butter. Spread over the pie filling and bake for 15-20 minutes. Heat the reserved gravy and serve with the pie.