Cottage pie

SERVES 6 (freezable) PREP TIME 15 mins COOK TIME 1 hr INGREDIENTS:

● 750g Maris Piper potatoes, quartered

● 1 small cauliflower, trimmed and cut into florets

● Calorie-controlled cooking spray

● 1 onion, finely diced

● 2 carrots, finely diced

● 2 celery sticks, finely diced

● 2 garlic cloves, finely chopped

● 500g 5% fat extra-lean beef mince

● 1 tbsp tomato purée

● 400g tin chopped tomatoes

● 1 bay leaf

● 1 beef stock cube

● 400g frozen garden peas

● 50g low-fat spread

METHOD:

1 Cook the potatoes in a large pan of boiling water for 10 mins. Add the cauliflower florets and cook for 8-10 mins or until everything is soft. Drain and set aside in the covered pan.

2 Meanwhile, mist a large pan with cooking spray and put over a medium heat. Add the onion, carrots, celery and garlic and cook for 6-8 mins until soft. Add the beef and cook for 4-5 mins, or until it is brown and cooked through.

3 Preheat the oven to 180C/fan 160C/ gas mark 4. Add the tomato purée, tomatoes and bay leaf to the mince mixture and season well. Crumble in the stock cube, then stir in 300ml water and bring to the boil. Reduce the heat and simmer for 15 mins until the sauce has reduced and thickened.

Add 100g of the peas, stir through and cook for a further minute. Remove and discard the bay leaf.

4 Mash the potatoes and cauliflower with the low-fat spread and season to taste. Pour mince mixture into 6 individual ovenproof pie dishes and top with the mash. Use a fork to spread it evenly. Bake for

20-25 mins until golden brown.

5 About 5 mins before the end of cooking time, cook remaining peas in a pan of water for 3 mins, then serve with the cottage pie.