The best thing about these cottage pies from Taste, is that they are low cost, easy to prepare with little mess and they're delicious!
Preparation Time 10 minutes
Cooking Time 40 minutes
500g potatoes, peeled, cut into cubes
60ml (1/4 cup) hot skim milk
2 tbs chopped fresh chives
Olive oil spray
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 zucchini, trimmed, finely chopped
2 garlic cloves, crushed
400g lean beef mince
1 tbs no-added-salt tomato paste
1 x 400g can no-added-salt diced tomatoes
125ml (1/2 cup) water
Mixed salad leaves, to serve
1. Preheat oven to 200°C. Cook the potato in a saucepan of boiling water for 10 minutes or until tender. Drain and return to the pan. Add the milk and mash until smooth. Stir in the chives. Season with pepper.
2. Meanwhile, heat a large non-stick frying pan over medium heat. Spray with olive oil spray. Add the onion, carrot and zucchini. Cook, stirring occasionally, for 6 minutes or until soft. Add the garlic and cook, stirring, for 1 minute.
3. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 4-5 minutes or until mince changes colour. Add the tomato paste and cook, stirring, for 1 minute. Stir in the tomato and water. Cook, stirring occasionally, for 10 minutes or until mixture thickens.
4. Divide the beef mixture among four 250ml (1-cup) capacity ovenproof dishes. Top with the potato mixture. Place the dishes on a large baking tray. Bake in oven for 15 minutes or until golden. Serve with mixed salad leaves.
Swap it: For a different flavour, swap the potato for sweet potato.