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)
