Cottage pie with sweet potato topping
Calorie controlled cooking spray
1 large, sliced
2 clove(s), crushed
2 medium, peeled and diced
2 stick(s), chopped
2 sprig(s), leaves picked
Extra lean beef mince (5% fat), raw
Beef stock cube(s)
1 cube(s), made with 550ml hot water
Sweet potato(es), raw
Peas, frozen, boiled
- Mist a large pan with cooking spray, add the onion and fry over a medium heat for 5-6 minutes until soft. Add the garlic and cook for another minute. Add the carrots and celery, then season and cook for 5-6 minutes until just tender. Add the thyme, then the beef mince, using the back of a wooden spoon to break it up. Cook for 5-6 minutes until the mince has browned all over
- Add the tomatoes, Worcestershire sauce and stock. Bring to the boil and simmer gently for 20 minutes until the sauce has reduced and most of the liquid should have evaportated.
- Meanwhile, preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to the boil and cook the sweet potatoes for 15 minutes. Drain, mash with the milk, then season. Stir the peas through the mince, then spoon into 4 individual pie dishes, or 1 large dish. Top with the mash and bake for 20-25 minutes until the topping has browned and the mince is bubbling.