Shepherd's pie
1 h 15 min · 560 calories
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Lighter cottage pie with cauliflower-potato mash
The British classic with lean beef mince simmered with carrot, mushrooms and peas, under a half-potato, half-cauliflower mash, baked until golden.
70 min
in total
4
people
448
calories per serving
In one serving
- 44 g
- Protein
- 35 g
- Carbs
- 12 g
- Fat
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Ingredients
4
- 600 gGround beef 5% fat
- 150 gOnion
- 200 gCarrot
- 100 gApium graveolens
- 250 gButton mushroom
- 150 gGreen peas
- 200 gCanned crushed tomatoes
- 30 gTomato paste
- 250 mlBeef stock
- 1 tspThyme
- 400 gPotato
- 500 gCauliflower
- 100 mlSkim milk
- 10 gButter
- 5 mlRapeseed oil
- 1 pinchBlack pepper ground
Allergens
celerymilk
Cook modeSee each step in large text, one at a time, with timers.
Instructions
0/4Boil the potato and cauliflower pieces for 15 minutes, drain and mash with the warm milk, butter and pepper.
Brown the beef in the oil for 5 minutes, add the diced onion, carrot, celery and mushrooms and cook for 5 more minutes.
Stir in the tomato paste, tomatoes, stock and thyme; simmer for 15 minutes, then add the peas.
Spoon into a dish, top with the mash and bake for 20 minutes at 200 °C, until golden on top.
Chef's tips
- •Freezes well in single portions; reheat in the oven or microwave.
Storage
Keeps for 3 days in an airtight container in the fridge. Reheat gently until piping hot all the way through.
