Recipes
Recipes

Root vegetable rosti-topped cottage pie

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

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

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(85 votes)
Cooking Time

Cook: 50 Mins

Cooking Time

Serves: 4

Nutritional Information

Each 353g serving contains

Energy
1596kj
381kcal
19%
Fat
13.4g
Med
19%
Saturates
3.9g
Low
20%
Sugars
12.0g
Low
13%
Salt
0.88g
Low
15%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
452kj/108kcal

Ingredients

2tbsp rapeseed oil

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 Asda Reduced Salt Meat Gravy Granules, made up to 300ml

1 carrot, grated

2 parsnips, grated

1 sweet potato, peeled and grated

Spring greens, steamed, to serve

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
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.
3
Mix the grated veg well with 1tbsp oil and use to top the mince. Cover with foil then bake for 20 mins.
4
Remove the foil and cook for 15 mins, until the topping is golden brown.
5
Let the pie sit for 10 mins. Serve with the greens.