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.
- 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
- Preheat the oven to 200 degrees C
- chop the onion, carrot and parsnip
- Sauté the vegetables in a little bit of olive oil
- Add the mince and brown
- 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!)
- Add the glug of wine
- Season to taste (you could add herbs here if you wish!)
- Leave on a medium heat so that the sauce reduces, you will need to stir regularly.
- Whilst the meat is reducing, chop the swede and then cook for 20 mins or until soft.
- Mash the swede and add seasoning, mix in a tiny about of olive oil
- 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.
- Add the mashed swede on top and fluff with a fork
- 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.