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.

Serves:	4
Skill:	easy
Cost:	cheap
Prep:	30 min
Cooking:	20 min

Nutrition per portion	RDA
Calories	475 kCal	24%

Ingredients

• 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

Method

• 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.