James Martin Cottage Pie Recipes
JAMES MARTIN COTTAGE PIE RECIPE
James Martin cottage pie uses tinned ingredients so it's quick, easy and keeps your kitchen mess-free. It's a real mid-week saviour...
Provided by James Martin
Categories Dinner, Lunch
Time 55m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the minced beef and cook until browned. Add the vegetable hot pot and carrots. Simmer for 20 mins.
- Meanwhile bring a large pan of water to the boil and add the two types of potatoes. Simmer for 15 mins or until tender. Drain, return to the pan and mash with the mustard, milk and butter.
- When the mince is cooked, check the seasoning and spoon into an ovenproof dish. Spread the mashed potato over the meat and sprinkle with the cheese. Place under a preheated grill for 5-10 mins or until the top is beginning to turn brown.
Nutrition Facts : @context https, Calories 496 Kcal, Fat 27 g
TASTY COTTAGE PIE WITH PARSNIP MASH
A classic reborn; a low-fat beef mince pie with a parsnip topping
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Supper
Time 1h45m
Number Of Ingredients 11
Steps:
- Dry fry the mince (without adding any oil) in a non-stick pan until evenly brown and crumbly. Add the onions and carrots and cook over a high heat for 5 minutes, stirring well.
- Add the Worcestershire sauce and tomato purée, pour in the stock and bring to the boil, stirring until well mixed. Cover the pan and leave to simmer for 40 minutes, stirring occasionally until the carrots and onions are tender and the stock has reduced. Taste and season. Blend the cornflour with a little water and stir into the mixture, cooking for a minute or until slightly thickened.
- Preheat the oven to 200C/Gas 6/ fan oven 180C. While the meat is simmering, cook the potatoes and parsnips in boiling salted water for 15 minutes or until tender. Drain and mash with seasoning and enough milk to make a creamy consistency.
- Tip the meat mixture into a 1.4 litre/ 21⁄2 pint ovenproof dish, spoon the mash on top and rough up the surface with a fork. Bake for 30 minutes or until the potato topping is lightly golden. Serve with steamed broccoli or Savoy cabbage.
Nutrition Facts : Calories 380 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 1.25 milligram of sodium
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