Cotswold Cottage Pie
Ingredients
400 g of lean beef mince
700 g of potatoes, peeled and cut into chunks
1 small onion, finely chopped
1 carrot, finely chopped
75 g of green beans, chopped
1 tsp of dried mixed herbs
50 g of frozen peas, thawed
4 tsp of gravy granules for beef
100 g of double gloucester cheese, grated
100 g of mushrooms, sliced
1 tbsp of fresh chives, chopped
300 g of swede, peeled and cut into chunks
1 sprinkle of ground black pepper
4 servings
Calories~588 kcal
Protein~38 g
Carbs~53 g
Fat~25 g
Fiber~9 g
Sugar~9 g
Total recipe
Calories~2,350 kcal
Protein~150 g
Carbs~210 g
Fat~100 g
Fiber~35 g
Sugar~35 g
Method
Step 1
Cook the potatoes and swede in simmering water until tender, about 20 minutes.
Step 2
Meanwhile, heat a large saucepan and add the mince, a handful at a time, cooking it until browned. Stir in the onion, carrot, green beans, mushrooms and mixed herbs. Add 450ml of water and simmer without a lid for 20 minutes, adding the peas for the final 2-3 minutes.
Step 3
Preheat the grill and warm a large baking dish under it for 1-2 minutes. Sprinkle the gravy granules into the mince mixture, stir until thickened, then transfer to the baking dish.
Step 4
Drain the potatoes and the swede, season and then mash thoroughly. Stir in the chives and about three-quarters of the cheese. Spoon over the mince, spreading it out to cover it. Sprinkle the remaining cheese on top, then grill until golden brown. Serve.
Step 5
Cook's tip: make a vegetarian version with Quorn mince and use vegetable gravy granules.
