Cottage Pie



Syns: 0.5 per portion, serves 4


  • 250g beef mince, 5% fat
  • 1 finely chopped onion
  • 5 closed cup mushrooms, chopped
  • 1 diced red pepper
  • 1 diced yellow pepper
  • 1 diced green pepper
  • 4 small carrots, sliced
  • Green beans, topped and tailed
  • Sugarsnap peas
  • Spinach
  • Potatoes (I used about 6 white potatoes)
  • 2 tspn bisto best (gf)- 2 Syns
  • 1 beef stock made up with 200ml hot water
  • Glug of balsamic vinegar
  • Glug of Worcester sauce (gf)
  • 1 tbsp tomato puree
  • 1/2 tspn garlic powder
  • 2 tspn parsley
  • 1/2 tspn ground pepper
  • 1 tspn mixed herbs
  • 1 tbsp quark- for the mash
  • Fry lite


  • Boil carrots until soft
  • Peel and boil potatoes
  • Fry onions using fry light until starting to colour, move to one side of the pan and add the mince and cook until no visible pink remains
  • Drain the cooked carrots and place in the pan
  • Add the bisto best granules, garlic powder, parsley and mix into the onion.
  • Add in the glug of balsamic vinegar, Worcester sauce and tomato puree, stir in.
  • Place the peppers and mushrooms into the pan and stir until veg is covered in the juices and cooked.
  • Pour in the stock and reduce until sauce thickens.
  • By this point, the potatoes should be soft, drain add quark and mash until creamy.
  • Split the meat into 4 portions, I used two for tea in an oven proof dish, and two for freezer (for a later date).
  • Add the potato to the meat, score with a fork and cook on 190° for 30 mins
  • Serve with pan fried green beans, sugar snap peas and wilted spinach