Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Cottage Pie by WW

Cottage Pie

7
Points® value
Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
6
Difficulty
Moderate
A great British classic, the humble cottage pie makes a brilliant all-in-one meal. Or, you can serve it with extra veg like we have here – peas are perfect!

Ingredients

Potatoes, Raw

750 g, (Maris Piper) quartered

Cauliflower, Raw

1 whole, trimmed and cut into florets

Calorie controlled cooking spray

4 spray(s)

Onion

1 medium, finely diced

Carrots, raw

2 medium, finely diced

Celery, Raw

2 stick(s), finely diced

Garlic

2 clove(s), finely chopped

Extra lean beef mince (5% fat), raw

500 g

Tomato Purèe

1 tablespoon(s), level

Tinned Tomatoes

1 can(s), large, chopped

Bay leaf, dry

1 leaf/leaves

Beef stock cube(s)

1 cube(s)

Peas, fresh or frozen

400 g, frozen

Low Fat Spread

50 g

Instructions

  1. Cook the potatoes in a large pan of boiling water for 10 minutes. Add the cauliflower and cook for 8-10 minutes or until everything is soft. Drain and set aside in the covered pan.
  2. Meanwhile, mist a large pan with cooking spray and put over a medium heat. Add the onion, carrots, celery and garlic, and cook for 6-8 minutes until soft. Add the beef and cook for 4-5 minutes, or until it is brown and cooked through.
  3. Preheat the oven to 180°C, fan 160°C, gas mark 4. Add the tomato purée, tomatoes and bay leaf to the mince mixture and season well. Crumble in the stock cube, then stir in 300ml water and bring to the boil. Reduce the heat and simmer for 15 minutes until the sauce has reduced and thickened. Add 100g of the peas, stir through and cook for a further minute. Remove and discard the bay leaf.
  4. Mash the potatoes and cauliflower with the low-fat spread and season to taste. Pour the mince mixture into 6 individual ovenproof pie dishes and top with the mash, using a fork to spread it evenly. Bake for 20-25 minutes or until golden.
  5. About 5 minutes before the end of cooking time, cook the remaining peas in a pan of water for 3 minutes, then serve with the cottage pie.

Notes

If you don’t want to make individual pies, you can make one large one – just use a 2-litre ovenproof baking dish.

You might like

You might like