SYN FREE COTTAGE PIE

Syn Discharge Cottage Pie - a nutrition the complete kindred can like.Everyone loves a superb ole house pie, it was the benign of containerful most of us had weekly with creamy oily crunch vine on top.Unluckily the latter with elite and butter is pretty sharp in syns and mashed potato fitting isn't the equal without them for me.Notwithstanding sugary vine on top is a full separate league, it doesn't requirement the emollient or the butter and is perfect mashed righteous by itself. So is a eager topping for my house tie, either on it's own or integrated with systematic caucasian potato.

To get that squeamish metallic superior, all you need to do is mix in a duet of eggs to the mash, post in the oven and let it do it's activity.To whatever cottage and shepherd's pie are the aforesaid artifact, that's because most use kine in both dishes, but shepherd's pie was traditionally prefabricated with innocent, thus the "shepherds" tune.For those shadowing paleo/whole30 - use retributive sweetness tater as the topping and omit the peas and worcestershire sauce and if you are vegetarian, this is tasteful with lentils instead of the earth cattle.I unremarkably ply the Cottage Pie with a lateral of vegetable like crucifer, sauteed brussels, kale or green beans fitting to up the velocity foods.

INGREDIENTS:

• 450g (1lb) of extra lean ground beef
• 2 carrots, chopped
• 1 large onion, chopped
• 2 cloves of garlic, crushed
• ½ cup (120mls) of frozen peas
• 3 cups (720ml) of beef or vegetable stock
• 2-3 tablespoons of tomato paste
• 1 tablespoon of marmite (optional)
• splash of balsamic vinegar
• splash of Worcestershire sauce
• Fresh Thyme and Rosemary
• Salt and black pepper
• Spray oil
• For the topping:
• 700g (24.5oz) of white potatoes, cubed
• 500g (17.5oz) of sweet potato, cubed (or you can use just white or just sweet potato)
• Chicken or vegetable stock
• salt and black pepper
• 2 eggs

METHOD:

• Spray a large frying pan over a medium high heat with spray oil, add the onion and garlic to the pan and cook until softened. Add the carrot and cook for a further 3-4 mins.
• Add in the ground beef, fresh thyme and rosemary and cook until browned, breaking up any big lumps with the back of a wooden spoon.
• Add the stock, tomato paste, marmite, Worcestershire sauce and balsamic vinegar and bring to the boil, reduce heat and allow to simmer for approx 20mins until sauce thickens.
• Set aside and allow to cool completely (I find this works better to layer the potatoes on top)
• Preheat oven to 200c/400f (gas mark 6)
• Add the sweet and white potato to a pan and just about cover with chicken stock, bring to a boil and cover and simmer till fork tender.
• Drain the water from the potatoes and season to taste with salt and black pepper, add the eggs and mash until smooth.
• Add the ½ cup of frozen peas into the meat mixture, and transfer it all to a oven proof dish.
• Top with the mashed white and sweet potato and roughly smooth over with a fork. Spray over the top with some spray oil.
• Bake in the oven for approx 30 mins, until the mash is slightly golden on top. You can then brown the top under a grill for an additional few mins to make the top more golden if you prefer.
• Serve with your choice of side and Enjoy!!!
• Optional: top the potatoes with some cheese to make a yummy cheese crust.

NOTES:

• Nutritional information is an estimate and is to be used for informational purposes only
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