Tuesday, 15 July 2014

Slimming World - Cottage Pie

Serves 4

Ready in 1 hour 25 minutes
Freezer Friendly

Syns Per Serving - Free on Extra Easy


908g/2lb potatoes, peeled and chopped
a small handful of parsley, chopped
6 tbsp fat free natural yogurt
low calorie cooking spray
1 red onion, peeled and chopped
2 carrots, peeled and chopped
2 sticks celery, sliced
2 garlic cloves, peeled and crushed
198g/7oz fresh or frozen peas
397g/14oz extra lean minced beef
1 tbsp concentrated beef stock
400g can chopped tomatoes
2 tsp dried oregano
1 egg, beaten
steamed broccoli and cauliflower, to serve


1. Preheat the oven to 200c/Gas 6. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain. Add the parsley and yogurt, mash until smooth and set aside.

2. Spray another pan with low calorie cooking spray, add the onion, carrots, celery, garlic and peas and fry for 5 minutes. Add the minced beef and cook for a further 5 minutes. Stir in the tomatoes, concentrated stock and oregano, bring to the boil, then remove from the heat and transfer to four individual baking dishes.

3. Top each dish with the potato mixed and rough up with a fork. Brush with the beaten egg and bake for 30 minutes or until the top is golden. Remove from the oven and serve with the steamed vegetables.

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