DINNER SWEDE-TOPPED COTTAGE PIE
This cosy classic will take the chill off those autumn nights – and it’s seriously easy to make, too!
Serves 4 Ready in 1 hour
1kg swede, peeled and roughly chopped Low-calorie cooking spray
1 red onion, finely chopped 2 garlic cloves, crushed 2 celery sticks, finely chopped 2 carrots, peeled and finely chopped 500g lean beef mince (5% fat or less) 400g can chopped tomatoes 1tbsp vegetable stock 1tsp sweetener 2tsp dried oregano
1 egg, lightly beaten
Cook the swede in a saucepan of lightly salted boiling water for 15 mins or until tender. Drain, return to the pan and mash until smooth. Season to taste and set aside.
Meanwhile, spray a large non-stick frying pan with the low-calorie cooking spray and place over a high heat. Add the onion, garlic, celery and carrots and stir-fry for 5 mins. Add the mince and stir-fry for 5 mins, then add the chopped tomatoes, stock, sweetener and oregano and stir well.
Bring the mixture to the boil and remove from the heat. Preheat the oven to 200°C/fan 180°C/gas 6. Transfer the beef mixture to a casserole dish and spread the mashed swede over the top, smoothing the surface with a fork (add a pattern if you like!). Brush the top with the beaten egg and bake for 25-30 mins or until lightly golden and bubbling. Serve hot with your favourite vegetables.