Weight Watchers Spiced Cottage Pie with Parsnip Mash
Serve: 4, SmartPoints per serving: 7
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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