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Cottage Pie

Preparation: 25 mins

Cooking: 40 mins

Serves 4, costs under £5.00


  • 1 Pack Minced Beef (400g) (Lean)
  • 1 Leek (160g) (Medium Sized)
  • 1 Parsnip (90g) (Medium Sized)
  • 2 Carrots (160g) (Medium Sized)
  • 4 Tablespoons Tomato Puree (60g)
  • 1 Tablespoons Plain Flour (20g)
  • 3 Cups Water (500ml)
  • 1 Stock Cube (Beef or Vegetable) (7g) (Reduced Salt)
  • 1 Pinch Ground Black Pepper (1g)
  • 5 Potatoes (1kg) (Large sized)
  • ½ Cups Semi Skimmed Milk (75ml)
  • 2 Teaspoons Low Fat Spread (10g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Preheat the oven to 180oC / 160oC fan oven / 350oF / gas mark 4.
  2. Wash the leek, remove its outer layer and slice. Peel and dice parsnip, carrots and potatoes.
  3. In a large pan cook the mince until it starts to brown then add the leek and cook for a further 2 minutes.
  4. Add the parsnip and carrots to the mince and cook for 5 minutes. Next add the flour and cook for a further 2 minutes.
  5. Dissolve the stock cube in boiling water and add to the pan along with the tomato puree.
  6. Bring to the boil then simmer for 20 minutes until sauce begins to thicken and vegetables soften.
  7. In another pan boil the potatoes until they're soft then drain them, add the milk and low fat spread then mash with a fork or masher. Add pepper to taste.
  8. Add mince to oven proof dish and top with potato leaving no gaps.
  9. Cook in oven for 30-40 minutes, serve when potato has turned golden.

Nutritional Information