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.