Fit Foods and Fakeaways by Courtney Black

Author:Courtney Black [Black, Courtney]
Language: eng
Format: epub
Publisher: HarperCollinsPublishers
Published: 2021-09-14T16:00:00+00:00

Carbs 52.2g

Calories 468

Fat 10.3g

Protein 41.4g

Sweet Potato Cottage Pie

There is something magical about the simplicity of a comforting cottage pie. We’ve made this one even more nutritious by adding a generous layer of cheesy sweet-potato mash.

SERVES 4

1 tbsp olive oil

500g extra-lean beef mince

1 large onion, finely chopped

1 large carrot, peeled and finely chopped

100g chestnut mushrooms, finely chopped

2 garlic cloves, finely chopped

2 sweet potatoes, peeled and cubed

1 tbsp plain flour

1 tbsp tomato purée

50ml red wine (optional)

400ml beef stock

Skimmed milk, for mashing

Low-fat spread, for mashing

60g reduced-fat Cheddar, grated

Steamed spring greens, to serve

Preheat the oven to 200˚C/400˚F/Gas 6.

Heat the oil in a large, non-stick saucepan over a medium heat and brown the mince all over. Remove from the pan.

Add the onion, carrot and mushrooms to the same pan and fry for 5 minutes. Stir in the garlic and fry for a further 2 minutes.

Cook the chopped sweet potatoes in a pan of boiling water for 8–10 minutes (depending on the size of your cubes) until cooked through.

Add the mince to the pan with the vegetables and sprinkle in the plain flour, stirring until combined. Cook for 1 minute.

Squeeze in the tomato purée and add the red wine, if using. Reduce slightly before adding the beef stock. Bring to the boil, then reduce the heat and simmer for 15 minutes until thickened.

Drain the sweet potatoes and mash with a fork or potato masher, adding small amounts of milk and/or low-fat spread, as desired, to make it creamier.

Pour the mince mixture into an ovenproof dish and top with the sweet-potato mash. Add the grated cheese over the top.

Bake for 20 minutes until the cheese is golden and melted. Serve with steamed spring greens.

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