Cottage Pie
with Sauted Leeks & Cheese
All-purpose minced beef casserole:
The grated
courgettes and carrot add a lot of bulk to the sauce, but "dissolve"
as they cook so you can’t tell they are there. I make this in bulk when I've
got time, and freeze in smaller portions. The long cooking time really gives it
more flavour.
500g pack Sainsbury’s BGTY extra lean (5%) minced beef (10 pts)
2 tsp oil (1.5 pts)
1 large onion, sliced thinly
2 carrots, chopped small
2 celery sticks, chopped small
1/2 swede, peeled and chopped small
1 tbsp flour (1 pt)
1 tbsp tomato puree
1 beef stock cube, crumbled
1 tsp Worcestershire sauce
2 courgettes, grated
1 large carrot, peeled and grated
175g (6oz) button mushrooms, quartered
salt and freshly ground black pepper
Brown the mince in batches in a non-stick pan. Transfer to a casserole dish. Heat the oil then add the onion and soften for about 5 mins then increase the heat until the onion is browned. Add the chopped carrots, celery and swede and cook for a further 2 mins. Stir in the flour and cook for 1 minute, then add the tomato puree, beef stock cube and Worcestershire sauce. Blend in 1 pint/600ml water and add plenty of seasoning. Pour into the casserole with the meat and add the grated courgettes and carrot. Bring to a simmer, cover and cook in the oven at 150C/gas 2 for 45 mins, then add the mushrooms and cook for further 45 mins.
Makes 6 portions at 2 pts each
To make into cottage pie:
For 4 people
4 portions of minced beef casserole as above (8 pts)
800g potatoes e.g. Desiree, peeled (8 pts)
2 rounded tbsp low fat fromage frais (1/2 pt)
3 leeks, trimmed, washed and chopped
1 tbsp butter (3 pts)
35g grated mature cheddar (4pts)
Boil the potatoes in salted water until tender. Mash with the fromage frais. Cook the leeks, covered, in a pan with the butter and 1 tbsp water. Put the mince in a dish, cover with the potato, then put leeks on top and scatter with the cheese. Bake at 190C/gas 5 for about 25 mins until golden.
6 pts per serving
i really think it's worth using butter rather than spray oil, and full fat cheese for this dish - you don't need a lot but the flavour is so much better. Doesn't feel low fat at all!
500g pack Sainsbury’s BGTY extra lean (5%) minced beef (10 pts)
2 tsp oil (1.5 pts)
1 large onion, sliced thinly
2 carrots, chopped small
2 celery sticks, chopped small
1/2 swede, peeled and chopped small
1 tbsp flour (1 pt)
1 tbsp tomato puree
1 beef stock cube, crumbled
1 tsp Worcestershire sauce
2 courgettes, grated
1 large carrot, peeled and grated
175g (6oz) button mushrooms, quartered
salt and freshly ground black pepper
Brown the mince in batches in a non-stick pan. Transfer to a casserole dish. Heat the oil then add the onion and soften for about 5 mins then increase the heat until the onion is browned. Add the chopped carrots, celery and swede and cook for a further 2 mins. Stir in the flour and cook for 1 minute, then add the tomato puree, beef stock cube and Worcestershire sauce. Blend in 1 pint/600ml water and add plenty of seasoning. Pour into the casserole with the meat and add the grated courgettes and carrot. Bring to a simmer, cover and cook in the oven at 150C/gas 2 for 45 mins, then add the mushrooms and cook for further 45 mins.
Makes 6 portions at 2 pts each
To make into cottage pie:
For 4 people
4 portions of minced beef casserole as above (8 pts)
800g potatoes e.g. Desiree, peeled (8 pts)
2 rounded tbsp low fat fromage frais (1/2 pt)
3 leeks, trimmed, washed and chopped
1 tbsp butter (3 pts)
35g grated mature cheddar (4pts)
Boil the potatoes in salted water until tender. Mash with the fromage frais. Cook the leeks, covered, in a pan with the butter and 1 tbsp water. Put the mince in a dish, cover with the potato, then put leeks on top and scatter with the cheese. Bake at 190C/gas 5 for about 25 mins until golden.
6 pts per serving
i really think it's worth using butter rather than spray oil, and full fat cheese for this dish - you don't need a lot but the flavour is so much better. Doesn't feel low fat at all!
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