Hearty Vegetable-Filled Cottage Pie Recipe

I love cottage pie. It is a delicious hearty meal for a cold day. I’ve always wanted to make my own version without the addition of gravy granules. I’m just not crazy about the flavour, or maybe I’m just not crazy about artificial flavours. This Hearty Vegetable-Filled Cottage Pie recipe has no gravy and is flavoured with herbs instead.

I like this recipe as it is packed with nutritious veggies that can make you feel less guilty about consuming lots of carbs. This is a great alternative to the regular cottage pies you whip up using regular ingredients.

Hearty Vegetable-Filled Cottage Pie Recipe

Gretel Shaw

I know a lot of people who love cottage pies and I've been wanting to create different recipes to share with them. Today, I'll share this hearty vegetable-filled cottage pie recipe that's perfect if you want more veggies in your pies.

5 from 1 vote

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Prep Time 20 mins

Cook Time 50 mins

Total Time 1 hr 10 mins

Course Main Course

Cuisine British

Servings 8 people

Calories 2195.7 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Topping Ingredients

• 1 kilogram sweet potato - peeled and diced
• 1 pinch sea salt
• 1 pinch ground black pepper
• 1 pinch nutmeg
• 1 drizzle olive oil

Filling Ingredients

• 700 grams ground beef (minced beef)
• 2 medium yellow onion - finely diced
• 1 large leek - cleaned, sliced finely
• 2 sticks celery - chopped finely
• 4 cloves garlic - minced
• 2 medium carrots - grated
• 1 cup peas - thawed
• 1 teaspoon Worcestershire sauce
• 1 cup chicken stock (chicken broth or chicken bouillon)
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 tablespoon parsley - chopped
• 1 pinch salt
• 1 pinch ground black pepper

Instructions

 

• Preheat the oven to 190 degrees Celsius.
• Place the potatoes in a pot of fresh salted water and bring to a boil. Cook until easily pierced by a fork.
• Add the carrots, onions, leeks, celery, garlic and herbs to a pan and cook until the veg is soft. Add the mince and cook until the meat has thoroughly lost its pink colour. Break up the mince here to avoid lumps. Add the peas, Worcestershire sauce and stock and stir through. I try to use enough stock to create a little “juice”. You’ll need to simmer off the excess water if the mixture is too watery. Season to taste with sea salt and pepper. Remove from heat and layer in the bottom of a casserole or baking dish.
• Drain the potatoes. Season with sea salt, ground pepper and nutmeg. Drizzle with a little extra virgin olive oil and mash! Layer on top of the mince layer in the casserole dish and add your own design on top if you like.
• Bake in the centre of a preheated oven until bubbling and hot for about 25 to 30 minutes.

Nutrition

Calories: 2195.7kcalCarbohydrates: 279.5gProtein: 180.2gFat: 38.6gSaturated Fat: 16.7gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 16gTrans Fat: 2.4gCholesterol: 434mgSodium: 2295.4mgPotassium: 7385.5mgFiber: 49.8gSugar: 72.7gVitamin A: 166101.8IUVitamin C: 129.1mgCalcium: 653.6mgIron: 30.8mg

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