Veg rosti topped cottage pie

Root vegetable rosti-topped cottage pie

Swap classic mash for crispy carrot, parsnip and sweet potato, to top tender beef mince

By , 30 October 2019

(65 votes)

Root vegetable rosti-topped cottage pie

  • 50 Mins

  • Serves: 4

Nutritional Info
Each 353g serving contains

  • Energy

    1595KJ

    381KCAL

    19%

  • Fat

    13.4g

    med

    19%

  • Saturates

    3.9g

    low

    20%

  • Sugars

    12.0g

    low

    13%

  • Salt

    0.88g

    low

    15%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 452kJ/108kcal.
Ingredients
  • 2tbsp rapeseed oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g Butcher’s Selection Lean Steak Mince (typically less than 5% fat)
  • 1tbsp tomato purée
  • ½tsp dried rosemary
  • 100g frozen peas
  • 20g Asda Reduced Salt Meat Gravy Granules, made up to 300ml
  • 1 carrot, grated
  • 2 parsnips, grated
  • 1 sweet potato, peeled and grated
  • Spring greens, steamed, to serve
Method

  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Heat 1tbsp of the oil in a deep frying pan. Cook the onion for 4-5 mins until starting to soften. Add the garlic and mince, then cook until browned. Stir in the tomato purée, rosemary, peas and gravy. Spoon into an ovenproof dish.

  • Mix the grated veg well with 1tbsp oil and use to top the mince. Cover with foil then bake for 20 mins.

  • Remove the foil and cook for 15 mins, until the topping is golden brown.

  • Let the pie sit for 10 mins. Serve with the greens.