James Martin Cottage Pie Recipes

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JAMES MARTIN COTTAGE PIE RECIPE



James Martin cottage pie recipe image

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

250g minced beef
400g can vegetable hot pot/stew
300g can carrots, drained
1 potato, peeled and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 tsp whole grain mustard
1 tbsp milk
A knob of butter
50g cheddar cheese, grated
1 tbsp oil
Salt and pepper

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



Tasty cottage pie with parsnip mash image

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

250g packet lean minced beef (12% fat)
2 onions , chopped
4 carrots (about 450g/1lb), peeled and coarsely grated
2 tbsp Worcestershire sauce
2 tbsp tomato purée
2 beef stock , cubes dissolved in 425ml/¾pint boiling water
1 tsp cornflour
900g potato , peeled and cubed
3 parsnips , peeled, cored and chopped
2-4 tbsp skimmed milk
steamed broccoli or Savoy cabbage to serve

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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