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cottage pie
Low-calorie cottage pie made with mince, onion, carrots, brussel sprouts and crushed turnip.

This healthier version of cottage pie has all the comfort but less guilt. Furthermore, it is packed full of vegetables and is ready in under an hour! It is comfort food at it’s best and the turnip topping gives it a delicious twist on the classic potato topping. You can substitute the Brussel sprouts for peas if you prefer and serve with your favourite vegetables on the side.

Make it Vegan

Simply use vegan mince and vegetable stock. As well as, soy sauce instead of Worcestershire sauce, vegan gravy granules and vegan butter.

Check out my Instagram page for more delicious and healthy recipe inspiration! Also, check out my Ultimate Chilli Jacket Potato recipe for another tasty comfort food recipe!

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cottage pie

Low-Calorie Cottage Pie

Healthy Cottage Pie with a Crushed Turnip Topping
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner, Lunch, Main Course
Cuisine British
Servings 2 people

Ingredients
  

  • 1 tbsp Coconut oil (you can use any cooking oil you prefer)
  • 1 Onion (roughly chopped)
  • 2 Garlic cloves (roughly chopped)
  • 250g Minced beef
  • 200g Mushrooms (roughly chopped, I used chestnut)
  • 300ml Beef stock
  • 1 tbsp Tomato puree
  • 1 tbsp Gravy granules
  • 1 tbsp Red wine vinegar
  • 1 tsp Worcestershire sauce
  • 1 tsp Dried mixed herbs
  • 1/2 tsp Garlic powder
  • 200g Carrots (cut into small dices)
  • 150g Brussel sprouts
  • 1 Turnip/swede (cut into small chunks)
  • 1 tbsp Butter

To Serve

  • 1 tsp Dried parsley (optional)
  • Green beans (or any other vegetables you prefer)

Instructions
 

  • Preheat oven to gas mark 4/160℃/180℉. Heat the oil in a large pan on medium heat. Add the onion and cook for 2 minutes. Add the garlic and mince and fry for a further 2 minutes, stirring frequently. Add the mushrooms and cook for 1-2 minutes.
  • Add the beef stock, tomato puree, gravy granules, red wine vinegar, Worcestershire sauce, dried mixed herbs, garlic powder, carrots and Brussel sprouts. Season to taste. Bring to the boil and then simmer for 15 minutes.
  • Transfer to an oven-proof dish and cook for 20 minutes. Meanwhile, put the turnip/swede into a small pan with water and bring to a boil. Reduce heat to medium-high and cook for 15 minutes until tender.
  • Drain and put in a large mixing bowl. Add 1 tbsp butter and black pepper to taste. Use a potato masher to crush the turnip/swede. Remove the mince mixture from the oven and top with the crushed turnip/swede. Sprinkle with dried parsley and serve with green beans or any side vegetable of your choice.
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