Cottage Pie

Ingredients for  4  Servings

• 900g

  Potatoes, peeled and chopped
• 6 tbsp

  Low fat natural yogurt
• 1

  Red onion, peeled and chopped
• 2

  Carrots, peeled and chopped
• 2

  Celery sticks, sliced
• 2

  Garlic cloves, peeled and crushed
• 200g

  Fresh or frozen peas
• 400g

  Extra lean minced beef
• 400g

  Can of chopped tomatoes
• 1 tbsp

  Concentrated beef stock
• 2 tsp

  Dried oregano
• 1

  Egg, beaten
• -

  Low calorie cooking spray
• -

  A small handful of fresh parsley, chopped
• -

  Broccoli and cauliflower, to serve

Approximate Times

• Preparation :

  Less than 15 minutes
• Cooking :

  1 to 2 hours

Method

1. Preheat the oven to 200°C/Fan 180°C/Gas 6. Boil the potatoes in a large saucepan of lightly salted water for 15-20 minutes or until tender. Drain. Add the parsley and yogurt, mash until smooth and set aside.
2. Spray another pan with with low calorie cooking spray, add onion, carrots, celery, garlic and peas and fry for 5 minutes. Add the minced beef and cook for a further 5 minutes. Stir in the tomatoes, concentrated stock and oregano, bring to the boil, the remove from the heat and transfer to four individual baking dishes.
3. Top each dish with the potato mixture and rough up with a fork. Brush with the beaten egg and bake for 30 minutes or until the top is golden. Remove from the oven and serve with the vegetables.