Thursday, June 18, 2015

Cottage Pie

I had to google the difference between cottage pie and shepherds pie before writing this post. I was never really sure of the distinction until now, Cottage Pie is made with beef and Shepherds Pie with lamb. From my investigations though, they seem to be pretty interchangeable on other websites, so I guess whatever you call it this is my version made with beef! It may not be the most summery recipe for this time of year and this weather but it is most definitely very satisfying and sure to be a people pleaser! 

I recently purchased the individual dishes from lidl, but the recipe could be as easily made in one bigger dish if required. The beauty of the individual dishes, is if you have a partner/kids who don't eat things like low fat cheese/butternut squash etc you can adapt the individual toppings for the person. 

Serves: 2
Smartpoints per Serving: 13sp
Smartpoints on No Count: 4sp
Propoints per Serving: 12pp
Filling & Healthy: 3pp from weeklies
250g extra lean mince 
1 onion
1 carrot
half an orange pepper
100g frozen peas
2 crushed garlic cloves
1/2 a beef stock cube
200ml boiling water
1 tbsp flour
1/2 tbsp olive oil
Splash of worcestershire sauce
Splash of tobasco
2 tbsp tomato puree
200g potato peeled
300g butternut squash peeled & cut into chunks
60g low fat cheese
10g butter (optional*)

Put your potato and BNS in a pot to boil until soft. Preheat the oven to 200C.

Finely chop the onion, carrot & pepper. Heat the oil over a low heat and sweat the veg with a lid on until soft, stirring occasionally (add a splash of water if it starts to stick). Add the mince and continue to fry until brown. 

Stir through the tomato puree and the flour and cook for a few minutes stirring the whole time. Add the water, stock cube, worcestershire sauce, tobasco sauce and peas and stir well. Bring to the boil and reduce to a simmer, cook until the liquid has reduced and you are left with a thick 'gravy'. Season to taste

While this is simmering, mash the potato and BNS together, season to taste and add the butter and cheese and stir through. 

Assemble your pies by filling each dish with half the mince mixture and topping with half the potato/BNS mix. Run a fork over the top so its slightly uneven and can crisp up in the over. 

Put in the oven and cook for 25-30 minutes until the top is golden and crisp. Serve with a side salad & enjoy! 

The first time I made this, his had pure potato topping with a lot more butter & full fat cheese. Mine was 100% just as delicious

*reduce total by 1pp on both plans if you leave this out

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