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How to make Cottage pies

Yield = 4
Prep time: 0:10
Cook time: 0:40
Total time: 0:50

Ingredients

  • 500g potatoes, peeled, cut into cubes
  • 60ml (1/4 cup) hot skim milk
  • 2 tablespoons 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 tablespoon no-added-salt tomato paste
  • 1 x 400g can no-added-salt diced tomatoes
  • 125ml (1/2 cup) water
  • Mixed salad leaves, to serve

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.