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This classic pie is comforting and deliciously satisfying. You'll combine beef mince with vegetables in a rich sauce topped with mashed potato and baked until golden. A winning family dinner!

Serves 2  

Prep 15 mins   

Cook 1hr

Everyday Balance™ ZeroCount per serving

Power Foods

  • 400g potatoes, peeled and cut into quarters

  • 1 small cauliflower, cut into florets

  • 1 beef stock cube

  • 1 onion, peeled and finely chopped

  • 1 carrot, finely chopped

  • 1 celery stick, finely chopped

  • 1 garlic clove, peeled and finely chopped

  • 250g lean beef mince (5% fat)

  • 1 tsb tomto purée 

  • 200g chopped tomatoes, canned

  • 50g frozen peas

  • 2 tsb fat-free creme fraiche

  • 1 tsb mustard powder

Preheat the oven to 180°C (fan 160°C, gas mark 4) and prepare your ingredients

1. Add the potatoes to a large pot, cover with water, bring to the boil and cook for 10 mins, then add the cauliflower and cook for another 10 mins until everything is soft

Drain and set aside in the pan

2. Dissolve the stock cube in 150ml boiling water – this is your stock 

3. Heat a large, wide-based pan with a generous amount of low-calorie cooking spray over a high heat 

Add the onion, carrot, celery and garlic and cook for 6-8 mins 

Then add the mince and cook for another 4-5 mins, or until the mince is cooked through 

4. Now add the tomato purée, tomatoes, stock and a generous pinch of salt and black pepper, and give everything a good mix up 

Bring to the boil, reduce the heat and simmer for 15 mins until the sauce has thickened 

Then stir in the peas and cook for another minute - this is your cottage pie mix 

5. Mash the potatoes and cauliflower together with the creme fraiche, mustard powder and a pinch of salt and black pepper - this is your mash

6. Pour the cottage pie filling into an ovenproof dish and top with the mash, and smooth the mash with a fork

7. Put the dish in the oven and cook for 25 mins until golden

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