Spud of the month

Moreish cottage pie

COTTAGE PIE

PREP TIME: 20 MINS COOK TIME: 45 MINS SERVES 4 (AS A MAIN)

1.25kg Spud Lite Potatoes, unpeeled

1 tsp olive oil

1 leek, halved lengthways,

finely sliced

2 cloves garlic, crushed 400g extra lean beef mince 2 Tbsp light gravy powder 400g can no added salt

chopped tomatoes

1 Tbsp Worcestershire sauce 250ml (1 cup) water 2 carrots, coarsely grated 2 zucchini, coarsely grated 2 cups baby spinach leaves 1 Tbsp light margarine 60ml (1/4 cup) skim milk, warmed 2 Tbsp chopped herbs (such as

parsley and chives)

60g (1/2 cup) grated reduced-fat

cheese

Parsley leaves, to serve (optional)

1 Cook potatoes in a medium saucepan of boiling water for 20 minutes or until very tender. Drain. 2 Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add leek and garlic. Cook, stirring occasionally, for 7-8 minutes or until leek softens. Raise heat to high. Add mince. Cook, stirring, for 2-3 minutes or until mince changes colour. Stir in gravy powder, tomato, Worcestershire sauce and water. Bring to a simmer. Stir in carrot and zucchini. Reduce heat to medium-low and cook, covered, for 10 minutes. Remove lid and continue to cook for a further 5 minutes. Stir in spinach.

3 Preheat oven to 190°C (fan-forced). Peel potatoes and return to pan. Add margarine and mash until smooth. Stir in milk, herbs and half the cheese.

4 Spoon mince mix into ovenproof 2.5L dish. Place on baking tray lined with baking paper Spoon mash on top and spread evenly. Rough up surface with a fork. Sprinkle over rest of cheese. Bake 20-25 minutes or until top is light golden brown. Top with parsley, if desired. Serve.