Cottage Pie.. SW… Recipe… Worth a try eh!

Cottage Pie.. SW… Recipe… Worth a try eh!

Might give this a go this evening… so will tell you what I think… I don’t eat beef.. so will use mince lamb instead… I drain off all fat eww.. don’t like it anyway… but .. lets see what it is like…

Cottage Pie

Cottage Pie

Ingredients

For the pie:

  • 500g extra lean minced beef
  • 2 garlic cloves, peeled and crushed
  • 1 large onion, peeled and finely chopped
  • 200g green beans, cut into 1cm lengths
  • 2 carrots, peeled and diced
  • 1 tsp dried mixed herbs
  • 1 tbsp Worcestershire sauce
  • 200ml passata

For the topping:

  • 500g potatoes, peeled and cut into chunks
  • 225g carrots, peeled and cut into chunks
  • 1 egg, beaten
  • salt and freshly ground black pepper

Method

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.
  2. Place the mince, garlic, onion, green beans, carrots and dried herbs in a large bowl and mix until well combined.
  3. Transfer the mixture to a pie dish and add the Worcestershire sauce and passata. Stir to mix well, cover the dish with foil and place in the oven for 35-40 minutes.
  4. Meanwhile cook the potatoes and carrots in a large saucepan of lightly salted water for 15 minutes or until both are tender. Drain well then mash together. Stir in the beaten egg and season with black pepper.
  5. Take the baking dish from the oven, remove the foil and carefully spoon the mash over the top of the meat, smoothing the surface.
  6. Return the dish to the oven and cook for 15-20 minutes or until the topping is browned. Serve hot with vegetables of your choice.

Slimming World syns:
Extra Easy: Free
Green: 8
Original: 5

By Recipes taken from Slimming World’s Extra Easy All in One recipe book. Available from Slimming World groups priced £9.99 or good bookstores priced £16.99. Visit slimmingworld.com or call 0844 897 8000 for more information. Photos: Gareth Morgans

I am sure I fully posted but,… for some reason it didn’t show … anyway… I tried the Cottage Pie…

Mmm. well I wouldn’t add the Worcester sauce again.

I used lamb.. amd needs more pasatta… also added a small teaspoon of sweetner to take the tartness off the passata… .I think I would cook it in a pan first then transfers to the dish, also see if there is enough sauce.

Anyway… I made another lot for later on… but I used 125 gms approx of lamb and added quorn and mushrooms ad that will do me for a couple of days I think … so that will be approx 8 syns on green!

 

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