Heart-healthy cottage pie

When it comes to comfort cooking there are few recipes as hearty, healthy and wholesome as cottage pie. The classic English dish has been a favourite for generations now thanks to its budget-friendly ingredients and reliably delicious results every time. This recipe makes a pie large enough to serve a family of four, so if it’s just you at home, divvy up the leftovers and freeze for a later date. We swear it tastes even better once it’s been defrosted and heated up again. This particular recipe also has the Heart Foundation tick of approval, so you can dig in guilt free.

Serves 4

Ingredients

FOR THE MEAT FILLING

• 1 Tbsp olive oil
• 1 brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 large carrot, peeled and diced
• 2 stalks celery, diced
• 2 Tbsp tomato paste (use the no added salt variety for heart health)
• 500g extra lean beef mince
• 800g can diced tomatoes (no added salt for heart health)
• 2 tsp dried oregano
• 1 salt-reduced vegetable stock cube, crumbled
• 1/2 cup water
• Cracked black pepper, to taste

FOR THE POTATO MASH

• 700g brushed potatoes, peeled and chopped
• 1/2 cup reduced-fat milk
• 2 tsp olive oil

Method

1. To make the meat sauce, heat the oil in a large, deep frying pan. Add onion, garlic, carrot and celery and cook over a medium-high heat, stirring often for 8 minutes, until vegetables soften slightly.
2. Add tomato paste. Cook, stirring for 2 minutes. Increase heat to high, add the mince and cook, stirring with a wooden spoon to break it up for 5 minutes, or until the mince changes colour.
3. Stir in the tomatoes, oregano, stock cube and water. Season with pepper and bring to the boil.
4. Reduce heat to medium-low, cover and simmer, stirring occasionally for 20 minutes.
5. Remove the lid and simmer uncovered a further 5-10 minutes, or until sauce has reduced and thickened. Taste and season with more pepper, if needed.
6. For the potato mash, place potatoes in a saucepan, cover with cold water. Cover with lid and bring to the boil. Reduce heat and gently boil for 15 minutes or until tender. Drain well then return to the hot pan. Mash well.
7. Add milk and beat until smooth. Season with pepper.
8. Preheat oven to 220C / 200C fan forced.
9. Spoon the meat sauce into one, 6-cup capacity ovenproof dish, or four 1 1/2 – cup capacity ovenproof dishes. Top with mashed potato. Brush with olive oil.
10. Bake for 20-30 minutes or until piping hot.