Cottage Pie with Swede Mash

Serves 4

  • 1kg swede
  • Salt and pepper
  • Olive or rapeseed oil
  • 2 garlic cloves
  • 2 celery sticks
  • 2 carrots,
  • 500g lean beef mince
  • 400g can chopped tomatoes
  • 100ml vegetable stock
  • 2 tsp dried oregano (or other herbs)
  • 1 egg, lightly beaten

 

  1. Preheat the oven to 200°C/180°C Fan/Gas 6 and put a large saucepan of water on to boil

 

  1. Peel and chop the swede

 

  1. Crush or finely chop the garlic

 

  1. Finely chop the celery

 

  1. Peel and finely chop the carrots

 

  1. Cook the swede in a saucepan of lightly salted boiling water for 12-15 minutes or until tender. Drain, return to the pan and mash until smooth. Season well and set aside.

 

  1. Put a tablespoon of oil in a large non-stick frying pan and place over a high heat. Add the onion, garlic, celery and carrots and fry for 5 minutes.

 

  1. Add the mince and fry for 5 minutes, then add the tomatoes, stock, sweetener and oregano and stir well. Bring to the boil and remove from the heat

 

  1. Transfer the beef mixture to a casserole dish and spread the mashed swede over the top, smoothing the surface with a fork.

 

  1. Brush with the beaten egg and bake for 25-30 minutes or until lightly golden and bubbling. Serve with purple sprouting broccoli, mange tout and green beans or veg of your choice.

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