Craving comfort food without the guilt? Our lighter cottage pie swaps half the potato for cauliflower, cutting carbs while boosting nutrients. This hearty family favorite proves healthy eating doesn’t mean sacrificing the flavors you love.
Lighter Cottage Pie
(serves 4)
Ingredients
Topping:
- 500g white potato, cut into quarters
- 500g cauliflower, roughly chopped
- 1 tbsp butter
- 1/3 cup milk (extra, if needed)
- Salt and pepper to taste
Filling:
- 1 tsp olive oil
- 500g extra lean beef mince
- 1 brown onion, finely diced
- 1 carrot, grated
- 1 zucchini, grated
- 2 tbsp tomato paste
- 250ml beef stock
- 1 tsp Worcestershire sauce
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp cornflour (optional*)
- Salt and pepper to taste
Method:
- Preheat oven to 180C and lightly coat a baking dish with spray oil.
- Boil potato and cauliflower for about 15 mins or until tender. Drain water, then mash with butter, milk, and seasoning. Add more milk if needed to achieve desired consistency. Set aside.
- In a large pan, heat oil and cook onion until translucent. Add beef mince and cook until mostly browned.
- Add grated carrot and zucchini and cooked for 2-3 mins until softened. Add tomato pasta, stock, Worcestershire sauce, thyme, oregano, salt & pepper, and simmer for 20-30 mins or until liquid has reduced. *Option to add 1 tsp of cornflour to help speed up the thickening process.
- Spread mince into the base of the baking dish. Top with mashed potato mix and use a fork to spread evenly.
- Bake for 25-30 mins, until golden and bubbling. Serve and enjoy.
Uses half cauliflower/half potato mash for a lower carb variation
Uses seasonal vegetables for richer flavour and nutrients
Keep skin on potato for higher fibre (optional to peel before cooking if preferred)
