Lean mince, plus a healthy root veg mash with no butter, give this cottage pie recipe a healthy twist
- 900g (2lb) extra-lean minced beef
- 1 large onion, finely chopped
- 2 carrots (around 175g/6oz), diced
- 2 celery sticks, diced
- 2tsp ground coriander
- 1tsp ground cumin
- ½tsp chilli flakes
- 1tbsp curry powder
- 1tbsp tomato purée
- 600ml (1pt) beef stock
- 200g (7oz) passata
- 2tbsp Worcester sauce
- 150g (5oz) carrot, peeled and roughly chopped
- 300g (10oz) parsnip, peeled and roughly chopped
- 850g (1lb 14oz) sweet potato, peeled and roughly chopped
- 50ml (2fl oz) milk
- 1 large free-range egg, beaten
- good grating nutmeg
- 1 large ovenproof dish or 6 small ones
Reduce the fat even more with minced turkey and chicken stock
- For the filling, heat a sauté pan on a medium heat. If your pan isn't non-stick, you will need a little oil. Brown the mince; you may need to do this in batches. Set aside.
- Add the onion to the pan and stir occasionally until lightly browned. Add the carrots and celery, and stir for a few minutes. Now add the spices, stirring for another minute. Add the tomato purée, stock, passata and Worcester sauce to the mixture, bring to the boil, then reduce to a simmer and leave to cook for 35 minutes. The gravy should be thick; if it's too thin, increase the heat and reduce the liquid.
- Heat the oven to 220C, 200C fan, 425F, gas 7. For the topping, put the carrot, parsnip and sweet potato in a large saucepan of cold water, bring to the boil then simmer until tender. Drain and mash with the milk, egg and nutmeg. Season.
- Spoon the filling into the dish andtop with the mash. Cook for 25 to 30 minutes or until browned and bubbling.
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