Cottage pie potatoes
0
Points®
Total time: 1 hr • Prep: 5 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
A clever twist on a cottage pie – the meat is served in the potatoes.
Ingredients
Potatoes, Raw
800 g, 4 x 200g baking potatoes
Calorie controlled cooking spray
4 spray(s)
Onion
½ small, finely diced
Celery, Raw
1 stick(s), finely diced
Extra lean beef mince (5% fat), raw
250 g
Beef stock cube(s)
½ cube(s), 250ml
Tomato Purèe
1 tablespoon(s), level
Worcestershire Sauce
2 ml
Thyme, Dried
½ teaspoon(s), level
Semi Skimmed Milk
75 ml
Instructions
1
Pierce the skin of the potatoes with a fork in several places, then put them on a microwave-safe plate. Microwave on high for 4 minutes, then turn the potatoes over and microwave for a further 4 minutes until tender. Set aside to cool.
2
Meanwhile, mist a large pan with cooking spray and put over a medium heat. Add the onion and celery and cook for 5 minutes until soft. Turn up the heat to medium-high, add the mince and cook for 5 minutes until brown.
3
Stir in the stock, tomato purée, Worcestershire sauce and thyme. Season to taste, then reduce the heat and simmer for 15-20 minutes until the sauce has thickened.
4
reheat the oven to 200°C, fan 180°C, gas mark 6. Slice the tops off the potatoes. Scoop the flesh out into a bowl, leaving the skin and a 1cm border of potato. Mash the scooped out potato with the milk and season to taste.
5
Fill the potato skins with the mince mixture, then top with the mash. Transfer to a baking tray and bake for 20-25 minutes until golden, then serve.
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