Cottage Pie

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 clove or 6g

• Carrots

  Raw

  2 medium or 122g

• Beef

  Meijer

  600g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Tomato puree

  Canned, without salt added

  2 tbsp or 31g

• Beef stock

  Soup, home-prepared

  1 cup or 240g

• Worcestershire sauce

  1 tsp or 6g

• Peas

  Green, frozen, unprepared

  100g

• Cauliflower

  Raw

  100g

• Butter Beans

  Wegmans

  100g

• Garlic

  Raw

  1 clove or 3g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  100g

• Pepper

  Spices, black

  1 dash or 0.1g

• Salt

  Table

  1 dash or 0.4g

Directions

1. For the meat: 1. Brown the mince and leave to one side. 2. In the same pan, saute the onion, carrots and mixed herbs in olive oil for 5 minutes. 3. Add a clove of garlic and gently fry for a further minute. 4. Return the mince to the pan and stir in the tomato puree. Cook on a medium heat for a few minutes until the liquid has reduced. 5. Add the stock and chopped tomatoes, and simmer with the lid on for at least 20 minutes (add more water if it starts to get dry) For the topping 1.In a saucepan steam the cauliflower and the other garlic clove with just a few tablespoons of water, until the cauliflower is tender. 2. Remove the pan from the heat, drain any excess liquid and add the milk and butter beans. Mash until creamy and smooth. 3. Take a large oven dish and fill to two thirds of the beef mixture, then top with the cauliflower mash. 4. Bake for 25 – 30 minutes until golden.

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• Cottage Pie
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