- Boil the potatoes in water for about 10 minutes until they’re soft. Mash them.
- Heat the oil in a frying pan, add the chopped onion and carrot and stir for 4 minutes or so, until the onion starts to brown.
- Add the mince and cook over a medium heat until it has browned.
- Drain off any excess fat before adding the tomato purée and water. For a bit of an extra kick add a dash of Worcestershire sauce and light soy sauce.
- Cover and simmer for about 25 minutes. Add some more water if the mince starts to stick to the pan.
- Turn the grill to medium. Transfer the mince to an ovenproof dish and top with the mash.
- Grill for 5 minutes or until the potato starts to brown on top and go crisp.
- If you are reheating the pie later, heat in an oven at 180°C/gas mark 4 for half an hour until steaming hot all the way through.
Cottage pie with vegetables, followed by a banana
Preparation and nutritional information
Calories
396kcal
Time
60 mins
Serves
2
Ingredients
For cottage pie:
- 3-4 medium potatoes (or parsnips)
- 1 tsp olive oil
- 1 small onion, finely chopped
- 1 carrot, chopped
- 200g turkey mince
- 1 tsp tomato puree
- 300ml water
- dash of Worcestershire sauce
- dash of soy sauce (use reduced salt if available)
For dessert:
- 1 banana
Method
Tips
- If you’re cooking for one, you could freeze the extra portion and keep it for a quick and easy dinner another week.