The best low point cottage pie

 

The best low point cottage pie
From the kitchen of  TAMSINBH

servings |  4
estimated Points® per serving | 6

For the mince casserole:
500g JS BGTY extra lean minced beef
2 tsp oil
1 large onion, sliced
2 carrots, chopped
2 celery sticks, chopped
1/2 swede, diced
1 tbsp flour
1 tbsp tomato puree
1 beef stock cube
1 tsp Worcestershire sauce
2 courgettes, grated
1 large carrot, grated
175g mushrooms, quartered
s&p

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. Divide into 6 portions.

To make into shepherd's pie: Place 4 portions minced beef casserole in a dish. Boil 800g peeled potatoes in salted water until tender. Mash with 2 rounded tbsp fromage frais. Cook 3 chopped leeks, covered, in a pan with 1 tbsp butter and 1 tbsp water. Put the mince in a dish, cover with the potato, then put leeks on top and scatter with 35g grated mature cheddar cheese. Bake at 190C/gas 5 for about 25 mins until golden.

This is 2 recipes in one - the minced beef casserole is also good with dumplings, or you can top with pastry to make a pot pie. 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.
The mince casserole makes 6 portions at 2 pts each (I bag the spare up in portions of 2 and freeze)