Cottage Pie


  • Spray olive oil
  • Beef mince – as per your protein portion
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery sticks, diced
  • 2 cloves of garlic, finely diced
  • 1 T tomato paste
  • 500ml beef stock
  • 3 T Worcestershire sauce
  • 3 bay leaves
  • For the topping
  • Potato – as per your carbohydrate portion
  • 14g butter
  • 20ml of milk
  • 30g cheese



Preheat the oven to 180.

Heat a non-stick pan. Brown mince, stirring as it cooks, and then set aside.

Spray the same pan with olive oil and on a low heat cook onion, carrot, celery, and garlic for five minutes or until soft. Return mince to the pan with the tomato paste, stock, Worcestershire sauce, and bay leaves. Season as required and simmer for 20-30 minutes until most of the liquid has evaporated.

Boil potatoes in lightly salted water until tender. Drain and dry over the heat then mash. Mix through butter and milk, and lastly add cheese. Season with salt and pepper.

To assemble, spoon mince mixture into an oven-proof dish and then top with the potato mash. Place in oven and cook for 30 minutes until hot and bubbling.

Serves 4