Clean Cottage Pie

Well I’ve made this recipe up off the top of my head. It seems to work really well. I’ve been missing comfort food and one thing I loved growing up was Cottage Pie (beef not lamb, can’t stand lamb!) but to keep it clean it uses swede for the topping rather than potato.


Serves: 2


  • 1 onion
  • 1 large carrot
  • 1 large parsnip
  • 250g lean minced beef
  • 400g tinned chopped tomatoes
  • 1 glug (depending on your preference!) of red wine
  • 1 swede
  • Salt and pepper
  • Olive oil


  1. Preheat the oven to 200 degrees C
  2. chop the onion, carrot and parsnip
  3. Sauté the vegetables in a little bit of olive oil
  4. Add the mince and brown
  5. Add the chopped tomatoes (judge this carefully as you might not want to use all of them, see how it looks, you don’t want it too wet!)
  6. Add the glug of wine
  7. Season to taste (you could add herbs here if you wish!)
  8. Leave on a medium heat so that the sauce reduces, you will need to stir regularly.
  9. Whilst the meat is reducing, chop the swede and then cook for 20 mins or until soft.
  10. Mash the swede and add seasoning, mix in a tiny about of olive oil
  11. Once meat has reduces, transfer to a dish, I put in 2 separate dishes to make 2 portions but it could equally go in 1 big dish.
  12. Add the mashed swede on top and fluff with a fork
  13. Put the pie in tot he oven for 15 – 20 mins, keep and eye out that the swede doesn’t burn.


Instead of topping with swede you could top with mashed sweet potato or a combination of sweet potato and carrot.

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