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Hairy Bikers' healthy cottage pie

(253 ratings)

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Photo: Cottage pie
Photo: Cottage pie
  • Serves: 8

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This delicious Hairy Bikers' healthy cottage pie recipe is a guilt-free treat the whole family can enjoy. The Hairy Bikers have created this delicious lower-fat cottage pie for their new show, The Hairy Dieters. It has all the rich warming flavours of a traditional cottage pie with just 242 cals per serving! This healthy cottage pie recipe is well worth the wait. Serving 8 people, this family-sized meal combines lean minced beef together with plenty of veggies including celery and tomatoes to make a rich sauce. Topped with a half-fat crème fraiche and leek infused mashed potato, you just can't go wrong. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Make sure you reheat thoroughly before serving.

Ingredients

  • 400g lean minced beef
  • 2 medium onions, chopped
  • 2 celery sticks, finely sliced
  • 2 medium carrots, diced
  • 400g can of chopped tomatoes
  • 2tbsp tomato purée
  • 500ml beef stock, made with 1 beef
  • Stock cube
  • 1tbsp Worcestershire sauce
  • 1tsp dried mixed herbs
  • 4tsp cornflour
  • 1tbsp cold water
  • Flaked sea salt
  • Freshly ground black pepper

For the leeky potato topping:

  • 750g floury potatoes
  • 2tsp sunflower oil
  • 2 slender leeks, trimmed and cut into 1cm slices
  • 150g half-fat crème fraiche flaked sea salt
  • Freshly ground black pepper

The Hairy Bikers used lean beef, cooked it without fat and bulked out the mash with leeks to reduce the calories.

Method

  1. Place a large non-stick saucepan or flameproof casserole dish over a medium heat. Add the mince and cook it with the onions, celery and carrots for 10 minutes until lightly coloured. Use a couple of wooden spoons to break up the meat as it cooks.
  2. Stir in the tomatoes, tomato purée, beef stock, Worcestershire sauce and mixed herbs. Season with a good pinch of salt and plenty of freshly ground black pepper. Bring to the boil, then reduce the heat, cover loosely and simmer gently for 40 minutes, stirring occasionally until the mince is tender.
  3. About 20 minutes before the meat is ready, make the potato topping. Peel the potatoes and cut them into rough 4cm chunks. Put them in a large saucepan and cover with cold water. Bring to the boil, then turn down the heat slightly and simmer for 18–20 minutes or until the potatoes are very tender. Heat the oil in a non-stick frying pan and fry the leeks for 5 minutes until softened but not coloured, stirring often. Drain the potatoes, then tip them back into the pan, season to taste and mash with the crème fraiche until smooth. Stir in the sautéed leeks and set aside.
  4. Preheat the oven to 220°C/425°C/Gas Mark 7. When the beef has been simmering for 40 minutes, mix the cornflour with the cold water to make a smooth paste. Stir this into the beef and cook for another 1–2 minutes or until the sauce is thickened, stirring often.
  5. Pour the beef mixture into a 2-litre shallow ovenproof dish. Using a large spoon, top the beef with the mashed potatoes and leeks. Spoon the mixture all around the edge of the dish before heading into the middle, then fluff up with a fork.
  6. Bake for 30 minutes until the topping is golden and the filling is bubbling. If making this ahead of time, let the pie cool, then cover and put in the fridge.

Recipe taken from The Hairy Dieters: How to Love Food and Lose Weight by Si King and Dave Myers (published in paperback by Weidenfeld & Nicolson, £14.99) (Headline RRP £20.00)

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 242(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(253 ratings)

Your comments

Laura Murray

Nice recipe and easy to put together. Like someone else said far to much fluid in the dish, I'll probably use 350ml of stock, instead of 500ml, next time to save it spilling over in the oven. Portion size alright if serving 6, about 390g per portion. Calories stated on here and in the book are fairly underestimated, I worked it out online as 504 per portion.

Mandy

Really enjoyed this very tasty and easy to make

Sam

Couldn't cover all the mixture with the potato and had to leave about a third of it out even when using a very large dish. Also it spilled over in the oven. If you try this I would recommend using less fluid. It took me nearly three hours to make, time to clean the oven, plus the wastage, I would use the ingredients to make a chilli or spag bol next time. Much less grief.

guest

I also found that the potato and leek mixture didn't cover the mince having followed the recipe. Tasted lovely but next time I'd definitely up the potatoes!

robertosbrecon@hotmail.com

Fantastic, never attempted anything like this befote, really enjoyed, it was really nice and very tasty , loved the creamed mashed potatoes with leaks .

Matt

Your dish is too shallow

Candice Louise Everett Husejko

This was absolutely delicious!! Highly recommend it!!

Katie

First time i have ever cooked a cottage pie and this one was absolutely gorgeous! Highly recommend!

CRAIGYCRAIG

I weren't sure if my dish was a 2 litre one so I filled it with 2 litres of water . It seemed right , on following the recepie to the letter I were surprised at the following. There wasn't enough spud and leek mix to cover it.

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