Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
- 2tablespoons olive oil
- 1 medium onion, peeled and finely chopped
- 1 cloves garlic, peeled and minced
- 350grams beef mince
- 1tablespoons tomato puree
- 1teaspoons mixed herb, dried
- 3/4 cup beef stock, made with one stock cube
- 500grams carrots, peeled and chopped
- 300grams swede, peeled and chopped
- 2tablespoons butter
Nutrition per serving
1470kJ / 350Cal
1470 Kilojoules or 350 Calories
17% of daily energy intake*
Protein
21.0grams
Fat
21.2grams
Carbs
18.0grams
Sugars
12.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This cottage pie is lighter than the original with a bright and slightly sweet carrot and swede mash on top.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced.
Step 2 of 5
In a large frying pan on a medium high heat, drizzle the oil and cook the onion for 5 minutes until softened. Add the garlic and cook for a minute. Increase the heat to high, add the mince, break up with a spoon and cook for 5-7 minutes until nicely browned.
Step 3 of 5
Stir in the tomato puree and herbs, mix well to coat and pour over the beef stock. Bring to the boil and simmer for 15 minutes until reduced and thickened.
Step 4 of 5
Place the carrots and swede in a large saucepan, cover with water and boil for 10-12 minutes until soft. Drain and mash with the butter.
Step 5 of 5
Pour the mince into a casserole dish, smooth the mash on top and bake for 20 minutes until golden and bubbling.
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