Full Flavoured Cottage Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 onion chopped1 clove of garlic chopped450g lean minced beefworcestershire sauce1 glass of red winebalsamic vinegar2 carrots diced1tbsp dried rosemary1 beef stock cube 1tbsp tomato puree1tbsp of regge regge sauce (jerk)1kg white potatosknob of flora light3 handfuls of green beans2 handfuls of kerry low low full flavour cheese
Preheat your oven to 200°c/400°f/ gas mark 6.
On the hob, fry your minced meat in a large wok, (even though you have lean mince it still has alot of juices so no need for oil) do this untill you mince is light brown. Then transfer the mince into a cullindar, to drain any excess juices or fat. Whilst the fat drains place you onions, garlic and carrots into the wok and let this fry slightly, then add the red wine,balsamic vinegar and worcestershire sauce. Place drained mince back into your wok. In a jug make up 1beef stock cube with 300ml boiling water, add this to the wok along with tomato puree, reggae sauce, rosemary and salt and pepper. Leave this to simmer for 20mins.
Now prepare you mash topping, peel your potatos and chop them into quarters place them in a saucepan with cold water and cook for approx 15-20min until a you can poke a knife through smoothly. After the mince has been simmering for 20mins, taste the mince and you may want to add more salt and pepper. Now add the sliced green beans and give a good stir. once the potatos are quite soft drain the water and add a knob off flora light spread and mash untill you remove most of the lumps. now add half of your cheese to your potato and mash again. pour your mince and ingreidents into a baking dish and smooth your mash over the top of you mince then sprinkle the other half of your cheese across the top of your mash. Now bake for 15-20mins or untill the pie is golden. Serve with a nice fresh salad.
Serving Size: makes a medium baking dish
Number of Servings: 4
Recipe submitted by SparkPeople user JEFFREY88.
On the hob, fry your minced meat in a large wok, (even though you have lean mince it still has alot of juices so no need for oil) do this untill you mince is light brown. Then transfer the mince into a cullindar, to drain any excess juices or fat. Whilst the fat drains place you onions, garlic and carrots into the wok and let this fry slightly, then add the red wine,balsamic vinegar and worcestershire sauce. Place drained mince back into your wok. In a jug make up 1beef stock cube with 300ml boiling water, add this to the wok along with tomato puree, reggae sauce, rosemary and salt and pepper. Leave this to simmer for 20mins.
Now prepare you mash topping, peel your potatos and chop them into quarters place them in a saucepan with cold water and cook for approx 15-20min until a you can poke a knife through smoothly. After the mince has been simmering for 20mins, taste the mince and you may want to add more salt and pepper. Now add the sliced green beans and give a good stir. once the potatos are quite soft drain the water and add a knob off flora light spread and mash untill you remove most of the lumps. now add half of your cheese to your potato and mash again. pour your mince and ingreidents into a baking dish and smooth your mash over the top of you mince then sprinkle the other half of your cheese across the top of your mash. Now bake for 15-20mins or untill the pie is golden. Serve with a nice fresh salad.
Serving Size: makes a medium baking dish
Number of Servings: 4
Recipe submitted by SparkPeople user JEFFREY88.
Nutritional Info Amount Per Serving
- Calories: 511.1
- Total Fat: 13.8 g
- Cholesterol: 0.0 mg
- Sodium: 848.9 mg
- Total Carbs: 51.2 g
- Dietary Fiber: 5.9 g
- Protein: 37.9 g
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