5-A-DAY COTTAGE PIE
I love how versatile cottage pie can be; swap out the toppings, meat, or even use a meat-free alternative. Pop this in the oven while you stretch and shower post-run, or while you complete your run if someone else is at home, and be ready for a nutritious, filling post run dish of carbs and protein for optimum recovery.
- 1 onion finely chopped
- 320 grams mushrooms finely chopped
- 4 sticks celery finely chopped
- 2 large carrots finely chopped
- 2 cloves of garlic crushed
- 1 tbsp plain flour
- 2 tbsp tomato puree
- 1 tin (400g) tinned tomatoes
- 350 ml beef stock
- 400 g lean beef mince
- 150 ml red wine optional
- 1 tsp dried or fresh thyme
- ready made sweet potato or potato mash I used Mash Direct Carrot & Swede Mash or whip up a quick mash of your fave starchy veggies
- Peas to serve
- In a large pan, melt the butter and cook the onions, carrots and celery until softened, about 10-12 mins, over medium heat. Turn up the heat and add the mushrooms and garlic and fry for 5-7 mins, until soft. Stir in the mince, breaking it up in the pan and fry until golden. Add in the wine, if using, and stir occasionally until wine has reduced.
- Turn down heat, add in the flour and tomato puree, fry for 1 min before stirring in the tinned tomato and stock. Simmer gently for 30 mins until thickened.
- Meanwhile, bring a large pan of water to the boil, and cook the sweet potatoes until completely soft (about 12-15 mins). Drain and return to the pan with a little seasoning and mash together until smooth.
- Preheat oven to 180*C fan. Spoon the beef mixture into a 2L ovenproof dish and top with carrot and parsnip mash. Bake for 25-30 mins or until top is golden. Serve with side of peas.