Cottage Pie

A classic winter warmer, you just can’t beat proper comfort food. I’m counting this as syn free as I use such a little amount of some ingredients that would usually be synned but served between 4, they wouldn’t make up half a syn! It does use half your Healthy Extra A choice though.


  • 375g of 5% beef mince
  • 1 tin of tomatoes
  • 3rd of a carton of passata
  • 200ml of beef stock
  • 1 tbsp of tomato puree
  • 1/4 of a bag of frozen mixed veg
  • 1 onion
  • 2 tsp of Very Lazy Garlic
  • 2 bay leaves
  • 1 tbsp of mixed herbs
  • 60g of strong grated cheese
  • 4 medium sized potatoes
  • 2 tsp of cheese spread
  • Splash of milk

Method (Serves 4)

Peel, wash and cut the potatoes into large cubes then boil for around 20 minutes until soft, drain and set aside.

Meanwhile, dice the onion. Heat a high sided frying pan on a medium heat and spray with Frylight. Add the onion and garlic to the pan and fry till softened; around 5 minutes. Add the mince and continue to fry until the mince has browned then add the frozen veg. Continue to fry for another few minutes until the veg has defrosted then add the tomatoes, passata, stock, tomato puree, bay leaves and mixed herbs. Stir well then let simmer for 15-20 minutes, stirring occasionally until the sauce has reduced down a bit.

While that’s simmering, add a splash of milk and the cheese spread to the potatoes and mash until smooth.

Once the sauce has reduced, remove the bay leaves then transfer the mince into a pyrex dish. Put blobs of the mashed potato on top of the mince and spread it out so the top is covered. Try and leave the top rough looking as it helps crisp the potato, run a fork across the top of that helps. Sprinkle the grated cheese on the top of the potato and pop in the oven on 180° for half and hour or until the cheese is golden.

Serve with your favourite vegetables and enjoy!


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