Root vegetable rosti-topped cottage pie

Name: Root vegetable rosti-topped cottage pie
Cook time: 50 min
Total time: 50 min
Cuisine: European, British
Ingredients: 1 onion, finely chopped; 2 cloves garlic, crushed; 500g Butcher’s Selection Lean Steak Mince (typically less than 5% fat); 1tbsp tomato purée; ½tsp dried rosemary; 100g frozen peas; 20g Gravy Granules (300ml gravy); 1 carrot, grated; 2 parsnips, grated; 1 sweet potato, peeled and grated; Spring greens, steamed, to serve

5 steps

Cook:50min

Swap classic mash for crispy carrot, parsnip and sweet potato, to top tender beef mince

Updated at: Thu, 17 Aug 2023 09:03:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories421.9 kcal (21%)

Total Fat23.8 g (34%)

Carbs26.2 g (10%)

Sugars6.7 g (7%)

Protein25.2 g (50%)

Sodium144.6 mg (7%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500glean steak mince

typically less than 5 % fat

1 Tbsptomato purée

½ tspdried rosemary

100gfrozen peas

20gGravy Granules

Instructions

Step 1

Preheat the oven to 200C/180C Fan/Gas 6.

Step 2

Heat 1tbsp of the oil in a deep frying pan. Cook the onion for 4-5 mins until starting to soften. Add the garlic and mince, then cook until browned. Stir in the tomato purée, rosemary, peas and gravy. Spoon into an ovenproof dish.

Step 3

Mix the grated veg well with 1tbsp oil and use to top the mince. Cover with foil then bake for 20 mins.

Step 4

Remove the foil and cook for 15 mins, until the topping is golden brown.

Step 5

Let the pie sit for 10 mins. Serve with the greens.

View on groceries.asda.com

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