Hairy Dieters Cottage Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 372.8
  • Total Fat: 13.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 486.7 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 22.8 g

View full nutritional breakdown of Hairy Dieters Cottage Pie calories by ingredient
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Use lean beef, cook it without fat and bulk out the potatoes with leeks. And you have a delicious cottage pie. Another recipe from the Hairy Bikers. Use lean beef, cook it without fat and bulk out the potatoes with leeks. And you have a delicious cottage pie. Another recipe from the Hairy Bikers.
Number of Servings: 6


    400g lean minced beef
    2 medium onions, chopped
    2 celery sticks, sliced
    2 medium carrots, diced
    400g tin chopped tomatoes
    2 tbsp tomato puree
    500ml beef stock made from low sodium powder (if using non low sodium the nutrition for that will be wrong)
    1 tbsp Worcestershire sauce
    1 tsp dried mixed herbs
    4 tsp cornflour
    1 tbsp cold water
    sea salt
    freshly ground black pepper

    750g floury potatoes
    2 tsp sunflower oil
    2 slender leeks, trimmed and cut into 1cm slices
    150g half fat creme fraiche
    sea salt
    freshly ground black pepper


If making this ahead of time, let the pie cool, then cover and put it in the fridge. Cook from chilled in a preheated oven at 210c / 190c Fan / Gas 6 1/2 for 40 - 50 minutes or until the pie is piping hot throughout.


Place a large non stick saucepan or flameproof casserole dish over a medium heat. Add the mince and cook it with the onions, celery and carrots for 10 minutes until lightly coloured. Use a couple of wooden spoons to break up the meat as it cooks.

Stir the tomatoes, tomato puree, beef stock, Worcestershire sauce and mixed herbs. Season with a good pinch of salt and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat, cover loosely and simmer gently for 40 minutes, stirring occassionally until the mince is tender.

About 20 minutes before the meat is ready make the potato topping. Peel the potatoes and cut them into rough 4cm chunks. Put them into a large saucepan and cover with cold water. Bring to the boil, then turn down the heat slightly and simmer gently for 18 - 20 minutes or until the potatoes are very tender. Heat the oil in a non stick frying pan and fry the leaks for 5 minutes until softened but not coloured, stirring often. Drain the potatoes, then tip them back into the pan, season to taste and mash with the creme fraiche until smooth. Stir in the sauteed leeks and set aside.

Preheat the oven to 220c / 200c Fan / Gas 7
When the been has been simmering for 40 minutes, mix the cornflour with the cold water to make a smooth paste. Stir this into the beef and cook for another 1 - 2 minutes, or until the sauce is thickened, stirring often.

Put the beef mixture into a 2 litre shallow oven proof dish. Using a large spoon, top the beef mixture with the mashed potatoes and leeks. Spoon the mixture all around the edge of the dish before heading to the middle, then fluff up with a fork.

Bake for 30 minutes until the topping is golden and the filling is bubbling.

Serving Size: Makes 6 even portions (or could stretch to 8 if served with extra portions of veggies.

Number of Servings: 6

Recipe submitted by SparkPeople user WAHZOE.

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