Lightweight Cottage Pie

Serves 4
Calories: 243 kcal/serving

The Times, Fasting Day Lunches

Ingredients

Oil for spraying
250g extra-lean minced beef
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, finely chopped
400g tin chopped tomatoes
2 tbsp tomato purée
1 tbsp Worcestershire sauce
1 bay leaf
1 tsp fresh thyme leaves, chopped
Salt and pepper
300ml boiling water
1 beef stock cube
500g celeriac, peeled and cubed
100g half-fat crème fraîche
1 tsp groundnut oil
2 young leeks, trimmed and sliced
 

Method

  1. Preheat oven to 200C/Gas 6. Spray a large pan with oil and brown the beef. Add diced onion, carrots and celery, and allow to soften for 10 min.

  2. Stir in chopped tomatoes, tomato purée, Worcestershire sauce, bay leaf, thyme, salt and pepper, water and Oxo cubes. Bring to the boil, cover and simmer for 30 min, stirring occasionally.

  3. Meanwhile, boil celeriac until very tender, drain and mash with crème fraîche until as smooth as you wish. Heat oil in a pan and gently sauté leeks, then add them to the celeriac mash; season well.

  4. Pour beef into a shallow, ovenproof dish and top with celeriac mix. Bake for 20-30 min, until top is golden brown.

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