Weight Watchers Spiced Cottage Pie with Parsnip Mash

Serve: 4, SmartPoints per serving: 7

weight watchers

What you need:

  • 2 chopped onions
  • 2 grated carrots
  • 1 chopped celery stick
  • 125g sliced mushrooms
  • 3 chopped garlic cloves
  • 300g 5% fat beef mince
  • 1tbsp mild curry powder
  • 1tbsp tomato purée
  • 100g petits pois
  • 300ml gluten free beef stock
  • 375g potatoes
  • 275g parsnips

What you need to do:

Heat a large pan over a medium heat and spray with cooking spray. Add the chopped onions and cook for 6 mins. Add the grated carrots, chopped celery, sliced mushrooms, garlic cloves, spray again, and cook for another 5 mins. Meanwhile, heat a large-lidded frying pan over a medium heat, add the beef mince, mild curry powder and tomato purée.

Bring to a simmer, reduce heat and cook, part-covered, for 10 mins, stirring occasionally. Add the petits pois, stir and replace lid, cook for 5 mins. Add the gluten free beef stock and the beef mixture to the veg pan. Bring to boil, reduce heat to low and simmer, part-covered, for 15 minutes, then season.

Preheat oven to Gas Mark 4, 180°C, fan oven 160°C. Meanwhile, place the potatoes and parsnips in a saucepan with water. Bring to boil and simmer for 10–15 mins. Drain, return to the pan. Season and mash until smooth. Add mince to a deep ovenproof dish and top with mash. Cook in the oven for 20 mins.


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