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Photo of Beef and pumpkin cottage pie by WW

Beef and pumpkin cottage pie

Total Time
1 hr 15 min
20 min
55 min


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 stick(s), finely chopped


2 medium, finely chopped


2 clove(s), crushed

Extra lean beef mince, raw

500 g

Beef stock

1½ cup(s), (375ml)

Tomato paste

¼ cup(s), (70g)

Worcestershire sauce

2 tbs

Frozen green peas

¾ cup(s), (90g)


500 g, (Japanese), peeled, chopped


400 g, peeled, chopped

Skim milk

cup(s), (80ml)

Reduced fat oil spread

1 tbs

97% fat-free cottage cheese

½ cup(s), (125g)


  1. Preheat oven to 200°C or 180°C fanforced. Heat oil in a large, heavy-based saucepan over medium heat. Add chopped onion, celery and carrot and cook, stirring, for 8–10 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add beef mince and cook, breaking up lumps, for 5 minutes or until browned all over.
  2. Add beef stock, tomato paste and sauce to pan and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until sauce has thickened. Add peas and simmer, uncovered, for a further 2 minutes.
  3. Meanwhile, boil, steam or microwave pumpkin and potatoes until tender. Drain well, then transfer to a large bowl. Add hot milk and spread and mash until smooth. Season with salt and freshly ground black pepper.
  4. Spoon mince mixture into a 1.5L (6-cup) capacity ovenproof dish, then top with pumpkin and potato mash. Dollop heaped teaspoons of cottage cheese all over pie. Using a knife, gently swirl cheese into mash. Bake for 20–25 minutes or until pie is lightly golden. Serve.


SERVING SUGGESTION: Steamed broccoli and green beans.