So I posted my Classic Cottage Pie recipe yesterday (you can view that post here), and it reminded me of a lightweight version of this dish I cooked a month or so ago. This recipe came from the 5:2 diet book, ‘The Fast Diet Recipe Book‘, and it’s a lower calorie version of the classic. The main way this Cottage Pie sheds calories is by switching out the usual potato mash topping with a lighter version of celeriac and leeks, which I thought sounded interesting. And it was! I didn’t really have massive expectations about this dish before cooking it, but it really did impress me when it got to the eating part! So much so that I would happily eat this version instead of the full Classic Cottage Pie if I was in the right mood! The topping was a really nice replacement for the potato (and that’s pretty impressive from me given that I bloody love a potato), and the meat was full of flavour. So, this recipe is tasty AND virtuous. Good stuff!
PS. I apologise for the fact that I don’t have a proper photo of the cottage pie – I forgot to take one, so this is a photo from the book!
KB rating 8/10. PR rating 8/10.
Calorie Count: 243 per person
Lightweight Cottage Pie (serves 4)
- Oil for spraying
- 250g extra-lean minced beef
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 celery sticks, finely chopped
- 400g tin chopped tomatoes
- 2 tbsp tomato puree
- 1 tbsp Worcestershire sauce
- 1 bay leaf
- 1 tsp fresh thyme leaves, chopped
- Salt and pepper
- 300ml boiling water
- 2 OXO cubes
- 500g celeriac, peeled and cubed
- 100g half-fat creme fraiche
- 1 tsp groundnut oil
- 2 young leeks, trimmed and sliced (into about pound coin width)
Preheat the oven to 200C/400F
Spray a large pan with oil and brown the minced beef. Add the diced onion, celery and carrot and allow to soften for 10 minutes.
Stir in the chopped tomatoes, tomato puree, Worcestershire sauce, bay leaf, thyme, salt and pepper, water and OXO cubes. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally.
Meanwhile, boil the celeriac until very tender, drain and mash with creme fraiche until as smooth as as you wish.
Heat the oil in a pan and gently saute the leeks, then add them to the celeriac mash; season well.
Pour the beef into a shallow ovenproof dish, and top with the celeriac mixture. Bake for 20-30 minutes, until the top is golden brown