Ingredients
The following ingredients have 4 Servings
- 1kg potatoes, peeled and chopped roughly
- 1 leek, sliced
- 500g extra lean beef mince
- 1 onion, chopped finely
- 175g carrots, peeled and diced
- 150g mushrooms, chopped
- 300ml beef stock
- 2 tbsp tomato puree
- 1 tsp Worcestershire sauce
- 50g low-fat soft cheese
- 4 tbsp skimmed milk
- Salt and freshly ground black pepper
Instruction
- Preheat the oven to 200<span class="st">°</span>C/400<span class="st">°</span>F/Gas Mark 6. Bring a large saucepan of water to the boil, add the potatoes and simmer for 15 minutes or until tender. Add the leek for the last 2 minutes of the cooking time.
- Meanwhile, place a large, lidded, non stick pan over a medium heat, add the beef and onion and brown for 5 minutes, stirring to break up the mince.
- Mix in the carrots and mushrooms, followed by the stock, tomato puree and Worcestershire sauce. Season, bring to a simmer and cook, covered, for 15 minutes before pouring into an ovenproof dish.
- Drain the potatoes and leeks and mash with the soft cheese and milk. Season, spoon on top of the mince and spread out evenly.
- Bake the cottage pie on a baking tray for 20 minutes or until the topping is crisp and golden.
