Little cottage pies
Time to make: 50 mins
(at time of publication)
Nutrition Info.(per serve)
500g lean beef mince
1 onion, chopped
1/4 cup plain flourall purpose flourX
2 cups reduced-salt beef stock
1 1/2 cups frozen mixed vegetables
1/2 teaspoon mixed herbs
1 tablespoon Worcestershire sauce
1 teaspoon reduced-salt soy sauce
2 tablespoons tomato sauce
900g potatoes, peeled
knob reduced-fat spread
1/3 cup warm trim milk
2 sheets reduced-fat frozen puff pastry
salt and pepper
Total fat 4g
Saturated fat 2g
Dietary fibre 2g
- In a medium saucepan brown the meat, add the chopped onion and cook till soft. Stir in the flour, then gradually mix in the stock. When all the stock is included add the vegetables, seasonings and sauces, a little salt and pepper and simmer for 15-20 minutes, stirring regularly.
- While the mixture is cooking, prepare the potatoes for the topping as follows: peel the potatoes and place in a saucepan of cold water. Add the salt and bring to the boil. Simmer until the potatoes are soft. Drain, then return the pan of potatoes to the heat and dry them off completely. This helps produce fluffy mashed spuds. Mash them with a fork or potato masher until broken up, then add the low-fat spread. Continue mashing, adding enough warm milk to give a creamy consistency. I use a masher to start with then change to a fork to give the potatoes a final whip. Season with salt and pepper to taste.
- To assemble the cottage pies, lightly grease a muffin pan (or pans) and line x 18 cups with pastry; if you can re-roll the trimmings, 2 sheets should be enough. Divide the meat mixture between the pans and top with the mashed potato. Press it into place with a fork or squeeze it through a piping bag fitted with a large star nozzle. Bake in a preheated oven at 190°C for 15-20 minutes until pastry is crisp and potato is turning golden.
The perfect cutter for lining muffin pans with pastry is actually a 425g tuna tin. It’s worth making a fish pie just to get the tin!