7g fibreper serving
28g proteinper serving
Cottage Pie with Mushroom Gravy
Beef and chopped mushrooms make a rich gravy beneath a ridged potato topping sharpened with horseradish.
Ingredients
Serves 6- 650 gbeef mince
- 350 gchestnut mushrooms, finely chopped
- 275 gcarrots, finely diced
- 175 gonion, finely chopped
- 25 mlrapeseed oil
- 35 gtomato purée
- 475 mlbeef stock
- 20 mlWorcestershire sauce
- 25 gplain flour
- Fine salt, as needed
- Black pepper, freshly ground
- 1.25 kgfloury potatoes, peeled and cut into chunks
- 55 gunsalted butter
- 175 mlwhole milk
- 30 gcreamed horseradish sauce
Method
- Heat the oil in a wide ovenproof casserole over medium-high heat. Brown the mince in two batches for 6–7 minutes each, breaking it apart and letting the underside catch before stirring. Set aside.
- Add the onion, carrots and mushrooms to the same pan. Cook for 10 minutes until the mushrooms have released their water and the pan is starting to sizzle again.
- Return the mince. Stir in the tomato purée and flour for 2 minutes, then gradually add the stock and Worcestershire sauce. Simmer uncovered for 25 minutes until the gravy coats the meat rather than pooling around it.
- Meanwhile, boil the potatoes in salted water for 18–20 minutes until easily crushed. Drain thoroughly, then return to the warm pan for a minute to drive off surface moisture.
- Mash with the butter, milk and horseradish. Taste the mash and filling separately before adding salt and pepper. Heat the oven to 210°C/190°C fan.
- Spoon the mash over the filling and draw a fork across the top to make ridges. Bake for 25 minutes until the gravy bubbles at the sides and the potato edges are golden.
- Rest for 10 minutes before dividing into six portions. This gives the gravy time to settle beneath the mash.
Per serving
- kcal
- 632
- protein
- 27.8g
- fibre
- 7.2g
- carbs
- 53g
- fat
- 35.8g
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