Fibre Filled Cosy Cottage Pie

Cottage Pie is one of Australia’s favourite winter warmers so we have made a few Dietitian-approved tweaks to bump up it’s health profile. By mixing lean mince with canned lentils, adding a pack of mixed frozen vegetables and grating extra carrot and zucchini, the fibre and vitamin content is significantly increased without sacrificing taste. This recipe is proof comfort food can be tasty and nutritious.


Serves 8

Ingredients

  • 1 tbsp extra virgin olive oil

  • ½ large onion, diced 

  • 1 tsp minced garlic 

  • 400g extra lean beef mince 

  • 1 large carrot, diced 

  • ½ zucchini, diced

  • ⅛ cup barbecue sauce, salt-reduced

  • ⅛ cup Worcestershire sauce

  • 200g can diced tomatoes (no added salt)

  • 400g can lentils, rinsed and drained

  • 500mL salt-reduced beef stock

  • 2 cups mixed frozen vegetables

  • 5 potatoes, peeled and cut into 2.5cm cubes

  • 1 cup low fat milk

  • 4 tbsp low fat tasty cheese, grated


Method

  1. Heat the oil in a large saucepan. Cook the onions and garlic until transparent.

  2. Add the mince and cook till brown. Stir in the carrots and zucchini.

  3. Add the barbecue sauce, Worcestershire sauce, tomatoes and beef stock. Cook on medium heat for 10 to 15 minutes.

  4. When the mixture is thick, add the pea, capsicum and corn mix. Cook for a further 3 minutes.

  5. Preheat the oven to 180°C.

  6. Place the mixture in a long deep tray.

  7. Start making the potato topping by boiling potatoes for 15 minutes or until soft. Drain and return to the pot (heat off).

  8. Start mashing the potatoes, then add milk. Continue mashing until smooth.

  9. Spread the mash evenly onto the pie. Drag a fork lightly over the top to create texture.

  10. Sprinkle with cheese and bake for 25-30 mins or until golden.

Kids, RecipesMichelle Theodosi