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Healthy Cottage Pie Recipe

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3.9 from 2 reviews

A wholesome and healthy twist on the classic cottage pie, featuring lean beef mince cooked with vegetables and a flavorful butternut squash-infused gravy, topped with creamy mashed potatoes enriched with fat-free fromage frais and a sprinkle of Parmesan cheese. This comforting dish is perfect for a family dinner, packed with savory, fresh flavors and a balance of nutrition.

  • Total Time: 1 hour 30 minutes
  • Yield: 6 servings

Ingredients

For the Filling

  • Olive oil cooking spray (or 2 tbsp olive oil for a non diet version)
  • 1 large onion or two small ones, finely chopped
  • 3 garlic cloves, minced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • ½ tbsp Sukrin or other sweetener (or brown sugar)
  • 1 tsp Italian herbs or dried thyme
  • 1 tsp salt
  • 2 bay leaves
  • 500 g (1 lb) beef mince, 5% fat
  • 140 g (5 oz) tomato purée
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce or Tamari
  • 1 tbsp Worcestershire sauce
  • 300 g (10 ½ oz) butternut squash, peeled and cubed
  • 600 ml (2 ½ cups) beef stock (made with two beef stock cubes)
  • 1 tbsp cornflour/cornstarch, diluted in 1 tbsp cold water
  • Salt and pepper to season, if needed

For the Mash Topping

  • 900 g floury potatoes, peeled and cubed
  • 1 tsp salt
  • 120 ml (½ cup) of reserved cooking water from potatoes (optional)
  • 150 ml (½ cup) fat free Fromage Frais (or sour cream for non diet version)
  • 2 tbsp chopped parsley (optional)
  • 3 tbsp grated Parmesan cheese (Healthy Extra, optional)
  • Salt and pepper to season, to taste

Instructions

  1. Prepare the casserole dish: Spritz a large casserole dish with olive oil spray or brush with olive oil to prevent sticking.
  2. Sauté the base vegetables: Add the finely chopped onions to the casserole dish and cook over medium heat for a couple of minutes until slightly softened.
  3. Add aromatics and veggies: Stir in minced garlic, diced carrots, celery, salt, herbs, sweetener, and bay leaves. Cook for about 8 more minutes, adding a splash of stock if the pan gets too dry.
  4. Brown the mince: Add the beef mince, breaking it up with the back of a wooden spoon, and cook until it’s nicely browned throughout.
  5. Add tomato purée: Stir in the tomato purée thoroughly to blend with the mince and vegetables.
  6. Season the filling: Mix in balsamic vinegar, soy (or Tamari) sauce, and Worcestershire sauce for depth of flavor.
  7. Add squash and stock: Stir in the peeled and cubed butternut squash along with the prepared beef stock.
  8. Simmer the filling: Bring the mixture to a simmer, partially cover the pot, and cook gently for 30 minutes until squash is tender. Then add the cornflour slurry, simmer for a few more minutes until the gravy thickens. Remove and discard bay leaves. Taste and adjust seasoning as needed. If making ahead, allow to cool and refrigerate.
  9. Cook the potatoes: Midway through filling cooking, bring a large pot of salted water to boil. Add the peeled, cubed potatoes and cook until fork tender, about 15 minutes.
  10. Drain and reserve cooking water: Drain potatoes, reserving approximately 120 ml (½ cup) of the starchy cooking water for mashing.
  11. Mash the potatoes: Using a potato masher or ricer, mash the potatoes adding some of the reserved cooking water to achieve desired creamy consistency.
  12. Enrich the mash: Stir in the fat-free fromage frais and continue mashing until smooth, creamy, and fluffy. Mix in chopped parsley if using. Season with salt and freshly ground pepper to taste.
  13. Preheat for baking: Preheat the oven to 220°C (400°F). Transfer the beef and vegetable filling into an ovenproof dish if not using the casserole, packing it down firmly.
  14. Top with mashed potatoes: Spoon the mashed potato over the filling, spreading evenly. Use the back of a spoon to fill any gaps and create a scalloped pattern. Use a fork to seal the edges around the sides to prevent drying.
  15. Add Parmesan and bake: Sprinkle the grated Parmesan cheese evenly over the potato topping and bake in the preheated oven for 30-35 minutes or until the mash has a golden crust and the filling bubbles at the edges.
  16. Rest and serve: Let the pie cool for 10-15 minutes before serving. Garnish with additional parsley if desired and serve with peas, green beans, or your choice of green vegetables.

Notes

  • You can substitute brown sugar for Sukrin or other sweeteners depending on dietary preference.
  • For a non-diet version, use olive oil instead of cooking spray and sour cream instead of fat-free fromage frais.
  • Reserving potato cooking water helps achieve a creamy mash without adding butter or cream.
  • This dish can be prepared ahead and refrigerated before baking.
  • Adjust salt and seasoning according to taste especially after adding soy and Worcestershire sauces.
  • Adding Parmesan is optional but adds a nice savory crust topping.
  • Serve with fresh or steamed green vegetables for a balanced meal.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: British
  • Diet: Low Fat

Find it online: https://dishiary.com/healthy-cottage-pie-recipe/