Cottage Pie Stuffed Potatoes

It can be quick and easy to make cottage pie from scratch in about 30 minutes. Add a twist by adding the mixture to baked potatoes to get a delicious and cheap family meal.

 

Lower Calorie Cottage Pie Stuffed Potatoes

Ingredients

• 1/2 Onion
• 1 Carrot
• 500g lean beef mince
• 50 g frozen peas
• Worcestershire sauce
• 1/2 tsp thyme
• 190 ml beef stock
• 1 Tbsp flour
• salt & pepper
• knob of butter
• 2 Tbsp Milk
• 6 Potatoes

Method

1. Prick the potatoes with a fork and heat on full power in the microwave for 10 minutes. Allow to cool while you make the filling.
2. Dice and fry the onion on a medium heat until it slightly wilts. Dice the carrot and add it to the pan, cooking for 3 minutes. Add the mince and break it up with a spoon. Cook until browned, stirring occasionally. Season with salt and pepper.
3. Stir in the frozen peas and cook for a further two minutes.

 

4. Add a tablespoon of Worcestershire sauce, the thyme and the beef stock then sprinkle over 1 Tbsp of flour. Stir again, then cook for 5 – 10 minutes until the sauce is reduced.
5. Cut the microwaved potatoes in half and scoop out most of the soft filling with a spoon, leaving a thin layer of potato around the edge of the skin.
6. Add the butter, milk and some salt & pepper to the cooked potato and mash it until creamy.
7. Fill the hollowed out potatoes with the beef mixture.
8. Pipe the mashed potatoes on top of the beef mixture.
9. Bake in the centre of a preheated oven at 200°C/400°F for 15 to 18 minutes until the mashed potato has browned to perfection.

Serves 6 – Nutrition Per serving
Calories: 394, Protein 50g, Carbohydrate 79g, Fat 31 g, Fibre 7g