AuthorRichardCategory, , , DifficultyIntermediate
Rating
Rich and healthy cottage pie
Yields2 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

 2 Large potatoes
 1 Brown Onion
 1 Carrot
 1 courgette
 100 g button mushrooms
 80 g frozen peasdefrosted
 3 cloves garlic
 30 g Tomato Paste
 200 g Lean beef mince
 100 g Green beans
 1 tsp dried Italian herbs
 30 g butter
 1 tbsp olive oil
 1 tsp saltor to taste
 1 tsp crushed black pepperor to taste

Directions

What are we cooking today?
1

A tradition cottage pie, with added veggies and a crispy finish. A hearty meal that can be made in bigger batches, then frozen or reheated for future meals.

Getting started
2

Bring a medium saucepan of salted water to the boil. Peel potato and cut each into 8 pieces. Cook in the boiling water until softened and ready for mashing 15-20 minutes. Drain and return to the pan. Add butter to potato and season generously with salt. Mash until smooth. Cover to keep warm.

3

While the potatoes are cooking, finely chop the onion, carrot, courgette and quarter the mushrooms.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the vegetables, stirring occasionally until softened.

5

Add beef mince and cook, breaking up with a whisk, until it starts to brown.

6

Finely chop the garlic and add half to the beef mix.

7

Stir in the tomato paste and dried herbs. Add the peas and water or stock to loosen the mix if needed.

8

Preheat grill to medium-high. Transfer mince filling to a medium baking dish. Spread mashed potato over the top. Grill until potato is golden, 5-10 minutes.

9

While the pie is grilling, wipe out the frying pan and return to a medium-high heat with a dash of olive oil. Add the trimmed green beans and cook until tender. Stir in remaining garlic and season.

10

Divide the cottage pie between plates and serve with green beans.

Annabelle's Tips
11

Adding a dash of water or stock to the beef mix will help form more of a sauce if it starts to dry out in the pan. Adding water to the pan of green beans can speed up the cooking process.
Grills cook fast, so keep an eye on the pie!

Nutrition Facts

Servings 2


Amount Per Serving
Calories 630
% Daily Value *
Total Fat 26.3g41%
Saturated Fat 11.2g56%
Cholesterol 122mg41%
Sodium 803mg34%
Total Carbohydrate 60.8g21%
Dietary Fiber 13.4g54%
Sugars 13.7g
Protein 41.8g84%

Calcium 9%
Iron 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Ingredients

 2 Large potatoes
 1 Brown Onion
 1 Carrot
 1 courgette
 100 g button mushrooms
 80 g frozen peasdefrosted
 3 cloves garlic
 30 g Tomato Paste
 200 g Lean beef mince
 100 g Green beans
 1 tsp dried Italian herbs
 30 g butter
 1 tbsp olive oil
 1 tsp saltor to taste
 1 tsp crushed black pepperor to taste

Directions

What are we cooking today?
1

A tradition cottage pie, with added veggies and a crispy finish. A hearty meal that can be made in bigger batches, then frozen or reheated for future meals.

Getting started
2

Bring a medium saucepan of salted water to the boil. Peel potato and cut each into 8 pieces. Cook in the boiling water until softened and ready for mashing 15-20 minutes. Drain and return to the pan. Add butter to potato and season generously with salt. Mash until smooth. Cover to keep warm.

3

While the potatoes are cooking, finely chop the onion, carrot, courgette and quarter the mushrooms.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. Cook the vegetables, stirring occasionally until softened.

5

Add beef mince and cook, breaking up with a whisk, until it starts to brown.

6

Finely chop the garlic and add half to the beef mix.

7

Stir in the tomato paste and dried herbs. Add the peas and water or stock to loosen the mix if needed.

8

Preheat grill to medium-high. Transfer mince filling to a medium baking dish. Spread mashed potato over the top. Grill until potato is golden, 5-10 minutes.

9

While the pie is grilling, wipe out the frying pan and return to a medium-high heat with a dash of olive oil. Add the trimmed green beans and cook until tender. Stir in remaining garlic and season.

10

Divide the cottage pie between plates and serve with green beans.

Annabelle's Tips
11

Adding a dash of water or stock to the beef mix will help form more of a sauce if it starts to dry out in the pan. Adding water to the pan of green beans can speed up the cooking process.
Grills cook fast, so keep an eye on the pie!

Crispy Cottage Pie with Garlic Greens Beans

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