Syn Free Cottage Pie - a meal the whole family can enjoy.
Everyone loves a good ole cottage pie, it was the kind of dish most of us had weekly with creamy buttery mash potato on top.
Unfortunately the latter with cream and butter is pretty high in syns and mashed potato just isn't the same without them for me.
However sweet potato on top is a whole other league, it doesn't need the cream or the butter and is perfect mashed just by itself. So is a great topping for my cottage tie, either on it's own or mixed with regular white potato.
To get that nice golden topping, all you need to do is mix in a couple of eggs to the mash, place in the oven and let it do it's work.
To some cottage and shepherd's pie are the same thing, that's because most use beef in both dishes, but shepherd's pie was traditionally made with lamb, hence the "shepherds" part.
You will find a recipe for Shepherds Pie on here also and both dishes are gluten and dairy free.
My kids absolutely love this Cottage Pie, it's a perfect dish for the whole family to enjoy. If you have a healthy extra spare, top this with some cheese for a yummy cheesy topping. Also if you like more gravy, why not try serving it with a jug of my syn free gravy - delicious!!
For those following paleo/whole30 - use just sweet potato as the topping and omit the peas and worcestershire sauce and if you are vegetarian, this is delicious with lentils instead of the ground beef.
I usually serve the Cottage Pie with a side of greens like broccoli, sauteed brussels, kale or green beans just to up the speed foods.
- 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
- 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.
Nutritional information is an estimate and is to be used for informational purposes only
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Amount Per Serving Calories 308.7Total Fat 4.7gSaturated Fat 1.7gCholesterol 105.3mgSodium 409.8mgCarbohydrates 37.5gFiber 6.6gSugar 3.8gProtein 24.3g