delicious UK – April 2018

Our less calorific, fibre-packed

versionissimpletomakeandjust

as comforting as the original

Lighter cottage pie

SERVES 4. HANDS-ON TIME 30 MIN,

OVEN TIME 25-30 MIN

HOW WE

DID IT

We used a lean (5% fat) beef

mince and swapped the

usual mash for a cauliflower

and bean topping. The creaminess of

thebeansmeansthere’snoneedto

addextrabuttertothemash.

MAKE

AHEAD

Make but don’t bake the pie

and keep it covered in the

fridge. Bring back to room

temperature, then bake as in the

recipe for an extra 10-15 minutes or

until golden and bubbling.

Freeze the unbaked pie (without

cheese)forupto3months,wrapped

in cling film. Bake from frozen for

45-50 minutes. Top with grated

cheese after 15 minutes.

•400glean(5%fat)Britishbeef

mince

•1tspoliveoil

• 1 onion, finely chopped
  •3carrots,finelychopped
  •100gchestnutmushrooms,sliced


• 300ml beef stock
  •400gtinchoppedtomatoes


• 2 tbsp Worcestershire sauce

FOR THE TOPPING

•1cauliflower,roughly

chopped

•400gtinbutterbeans,

drained and rinsed

•40glightermature

cheddar

YOU’LL ALSO NEED...

•1.5litreovenproofdish

1 Heatalargenon-stickdeep

frying pan (with a lid), add the

beef mince and fry for 5-8 minutes

untilbrowned.Drainthemince

(discard any fat) and set aside.

2 Heattheoliveoilinthepan,

addtheonionandgentlyfryfor

5minutesuntilstartingtosoften.

Stirinthecarrotsandmushrooms

andcookfor2-3minutesmore.

Returnthedrainedmincetothepan

andaddthestock,choppedtomatoes

and Worcestershire sauce.

3 Season with salt and pepper,

coverwithalidandsimmerfor

15 minutes, then uncover and

simmer for 5 minutes more.

4 Meanwhile,bringapanofwaterto

theboilandheattheovento200°C/

180°C fan/gas 6. Boil the cauliflower

for 10 minutes until very tender.

Drain, return to the pan and add the

drainedbeans.Useapotatomasher

tomashthecauliflowerandbeans

coarsely,thenseasontotaste.

5 Transferthemincemixturetothe

ovenproofdishandtopwiththe

cauliflower and bean mash (see

Make Ahead). Grate over the cheese,

then bake for 25-30 minutes until

goldenandbubbling.Servewith

peas or other green veg.

RECIPE: LOTTIE COVELL. PHOTOGRAPH: STUART WEST. FOOD STYLING: ROSIE RAMSDEN. STYLING: VICTORIA ELDRIDGE

HEALTHY MAKEOVER

NEW TAKE

ON A CLASSIC

100 deliciousmagazine.co.uk

eat well for life.

TRADITIONAL

COTTAGE PIE

OUR MAKEOVER

VERSION

661kcals

26.7g fat

(14g saturated)

40.8g protein

53.6g carbs

(10.4g sugars)

2g salt

7.7g fibre

363kcals

8.7g fat

(3.7g saturated)

34.9g protein

30.4g carbs

(17.8g sugars)

1.3g salt

12.3g fibre