cottage pie recipe

cottage pie recipe

Eating healthily and following a diet plan is not always easy. Sometimes you just want to fill up on a warm, comforting and moreish dinner of pie, chips or some sort of roasted meat. Well we have one recipe that will make you want to follow a weight loss plan all year long. This delicious Weight Watchers cottage pie is so delicious that you won’t even realise it’s part of a weight loss plan. The pie is a family favourite from the heathy eating programme. And it’s also super convenient. This Weight Watchers cottage pie is great for a quick and easy meal packed full of goodness without overloading on calories. The recipe serves four people and will take around 50 mins to prepare and cook. It’s a hearty meal that you’ll want to make time and time again. The Weight Watchers cottage pie is made with a light and creamy mashed potato topping and packed with a warming meat and veggie filling you won’t believe that this cottage pie is guilt-free. You can munch on it by yourself or try to add to your 5-a-day count by serving with vegetables. Eat with freshly cooked vegetables like spinach, asparagus and tenderstem broccoli.

Prep:30 min
Cooking:20 min
Nutrition per portionRDA
Calories475 kCal24%


  • 1kg potatoes, peeled and chopped roughly
  • 1 leek, sliced
  • 500g extra lean beef mince
  • 1 onion, chopped finely
  • 175g carrots, peeled and diced
  • 150g mushrooms, chopped
  • 300ml beef stock
  • 2 tbsp tomato puree
  • 1 tsp Worcestershire sauce
  • 50g low-fat soft cheese
  • 4 tbsp skimmed milk
  • Salt and freshly ground black pepper


  • Preheat the oven to 200°C/400°F/Gas Mark 6. Bring a large saucepan of water to the boil, add the potatoes and simmer for 15 minutes or until tender. Add the leek for the last 2 minutes of the cooking time.
  • Meanwhile, place a large, lidded, non stick pan over a medium heat, add the beef and onion and brown for 5 minutes, stirring to break up the mince.
  • Mix in the carrots and mushrooms, followed by the stock, tomato puree and Worcestershire sauce. Season, bring to a simmer and cook, covered, for 15 minutes before pouring into an ovenproof dish.
  • Drain the potatoes and leeks and mash with the soft cheese and milk. Season, spoon on top of the mince and spread out evenly.
  • Bake the cottage pie on a baking tray for 20 minutes or until the topping is crisp and golden.
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