Cottage Pie with Parsnip Mash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp olive oil250g lean minced beefI onion, finely chopped125g carrot, diced125g swede, diced65g lentils200g can baked beans450ml vegetable stock2 tbsp worcestershire sauce1 tbsp tomato puree3 tsp wholegrain mustard400g parsnips, diced250g potatoes, diced2 tbsp fat-free fromage fraispepper
heat oil in a frying pan, add the mince and onion and fry, stirring for 5 mins or until the mince is evenly browned.
Stir in the carrot, swede and lentils, then mix in the baked beans, stock, worcestershire sauce and tomato puree. Add i tsp mustard and a little pepper. Bring to the boil, stir well, then cover and simmer, stirring occasionally for 45-50 mins or until the lentils are tender and the stock is reduced and thickened.
Meanwhile cook the parsnips and potatoes in a saucepan of boiling water for 20 minutes. Drain then tip them back into the pan and mash with with the remaining mustard, the fromage frais and a little pepper.
Spoon the mince mixture into a 1.2 litre pie dish and top it with spoonfuls of the mash. Grill until brown.
Good served with peas (not included in nutritional info)
Serving Size: 4 generous helpings
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.
Stir in the carrot, swede and lentils, then mix in the baked beans, stock, worcestershire sauce and tomato puree. Add i tsp mustard and a little pepper. Bring to the boil, stir well, then cover and simmer, stirring occasionally for 45-50 mins or until the lentils are tender and the stock is reduced and thickened.
Meanwhile cook the parsnips and potatoes in a saucepan of boiling water for 20 minutes. Drain then tip them back into the pan and mash with with the remaining mustard, the fromage frais and a little pepper.
Spoon the mince mixture into a 1.2 litre pie dish and top it with spoonfuls of the mash. Grill until brown.
Good served with peas (not included in nutritional info)
Serving Size: 4 generous helpings
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.
Nutritional Info Amount Per Serving
- Calories: 491.7
- Total Fat: 25.5 g
- Cholesterol: 46.9 mg
- Sodium: 1,392.6 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 11.1 g
- Protein: 26.1 g
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