600g lean minced beef
1 pint of beef stock - I used oxo
garlic (as much as you like in a cottage pie)
2 large carrots
1 large onion
4 medium potatoes
2 small swedes
tbsp fat free fromage frais
Put your oven on to warm at 200. Peel and chop the potatoes and swede, add them to a large pan of salted boiling water, bring the pan back to the boil and then simmer for 20-25 mins.
Whilst those are simmering chop your onion, as finely/coarsely as you like, and peel and chop your carrot.
Spray a large casserole pan with frylite, then add the onions and garlic to soften for 5 minutes. Add the mince to the pan, allow that to brown, and then add the carrots and the stock. Bring the pan to the boil and then simmer gently until the stock has reduced to a thicker consistency. Drop the frozen peas into the pan and cook through for 2 minutes. Season to taste with salt and pepper, add some mixed herbs if you feel like adding something extra to it.
When the potatoes and swede are tender drain them, add a tablespoon of fromage frais and mash them until all the lumps have dissolved.
Pour the meat mixture into a casserole dish and top with the potato and swede mash. Pop the dish into the oven and leave to brown. I finished mine with a couple of minutes under the grill to get it extra browned.
I served my pie with roasted beetroot.