Cottage Pie

Cottage Pie

We have put an Italian spin on this cottage pie by using tri coloured gnocchi as the topping, but you can use more traditional mashed potato if you prefer.

CAL P/SERVE
571
kJ P/SERVE
2390
FAT P/SERVE
13.5g
CARBS P/SERVE
54.3g
PROTEIN P/SERVE
49.0g
SUGAR P/SERVE
14.4g
SODIUM P/SERVE
726g
FAT
%
2%
ENERGY RDI%
27.4%

The amazing taste of this recipe comes from the inclusion of red wine, Italian herbs and tomato paste. As well as being really tasty, this recipe is also very nutritious thanks to the vegetables hidden below the surface. You can freeze any leftovers for another day.

This recipe is low sodium, low sugar, low fat and high protein.

Ingredients

  • 500g lean mince, 5 star
  • ½ red capsicum (bell pepper), diced
  • 2 carrots, diced
  • 2 celery stalks, chopped
  • 1 cup frozen peas & corn
  • 2 onions, diced
  • 2 tbsp. tomato paste, no added salt
  • 2 cloves garlic
  • 1 tsp. brown sugar
  • 3 tbsp.worcestershire sauce
  • 1 tsp. thyme and oregano each
  • 2 cups beef stock, low salt
  • ½ cup red wine
  • ½ cup grated low fat tasty cheese
  • 2 tsp. corn flour mixed with ¼ cup cold water
  • 1 pkt potato gnocchi

Method

  1. In a large non-stick frypan heat olive oil and cook onion on med heat for 5 mins.  Add red capsicum and sauté for 5 more minutes.  Then add carrots and celery cooking a further 5 mins, sweating out the veg’s.
  2. Now add the beef.  You need to brown and break it up so turn up the heat and keep stirring so the beef browns.  When it looks cooked, add the garlic, tsp. brown sugar, herbs, wine, turn the heat down to med and cook out the wine. 
  3. Now add the stock and season with cracked pepper and simmer for 40 mins.   Leave lid off so the liquid reduces down.  At the 30 min mark add cornflour mixed with ¼ cup water to filling, this will thicken the mixture.
  4. Preheat oven  180C (350F).
  5. Bring a large pot of water to boil and cook the gnocchi as per instructions.  Drain and set aside.
  6. Once your filling has simmered for 40 mins, turn off and stir in the frozen peas & corn.
  7. Place mixture in an oven proof dish, layout gnocchi on top with grated cheese.
  8. Cook in oven for 30 mins.
  9. Serve with steamed broccoli.

Nutrition Table

Servings: 4 Serving size:654g
Average Serve Average 100g
Energy 2390 kJ 366 kJ
  571 Cal 87 Cal
Protein 49.0 g 7.5 g
Fat, total 13.5 g 2.1 g
- Saturated 6.3 g 1.0 g
Carbohydrate 54.3 g 8.3 g
- Sugars 14.4 g 2.2 g
Sodium 726 mg 111 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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