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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 360.4
  • Total Fat: 14.1 g
  • Cholesterol: 43.6 mg
  • Sodium: 483.8 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 6.6 g
  • Protein: 18.4 g

View full nutritional breakdown of ECONOMY GASTRONOMY Cottage Pie (Beef Mince) calories by ingredient
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ECONOMY GASTRONOMY Cottage Pie (Beef Mince)

Submitted by: WAHZOE

Introduction

This recipe uses the basic braised beef mince recipe found here:
http://recipes.sparkpeople.com/re
cipe-detail.asp?recipe=1125818
This recipe uses the basic braised beef mince recipe found here:
http://recipes.sparkpeople.com/re
cipe-detail.asp?recipe=1125818

Number of Servings: 6

Ingredients

    Spray Oil
    2 onions, peeled and chopped
    2 large carrots, peeled and finely diced
    2 low sodium beef stock cubes (or powder to same amount) made into 250ml strong stock
    300g frozen peas
    several dashes of Worcestershire sauce
    a couple of dashes of chilli sauce such as Tabasco
    800g floury potatoes
    75ml milk
    30 g low fat cheddar (I use a 1/3 less fat cheddar rather than a half fat, and 1/3 less fat cheddar is what nutritional values include)
    1 batch of the mince mixture that usually serves 4 (link above)

Directions

1. Heat a large saucepan and spray with oil. Fry the onions over a high heat until they are golden brown and then add the mince mixture. Add the carrots and stock and let the whole thing simmer for about 45 minutes, uncovered until the mixture is rich in flavour and fairly thick.

2. Towards the end of cooking throw in the peas and Worcestershire and chilli sauces. taste and season as you wish and then either make up into the pie or store for using later.

3. Cook the potatoes in boiling salted water for 25 minutes until tender. Drain well and mash. Add the milk and mix in well.

4. Preheat the oven to 200 C.

5. Spread the mince mixture into the bottom of a shallow baking dish and cover the top with the mashed potato. Sprinkle with the grated cheese and bake in the oven for 30 - 40 minutes until piping hot with a crispy brown topping.

Number of Servings: 6

Recipe submitted by SparkPeople user WAHZOE.






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