There are so many ways you can create and re-create this favourite. But one thing is for sure, a delicious cottage pie is comfort food at its best!

It is also one of those recipes that taste even better the day or days following, so it is perfect for your weekly meal prep!

This recipe, alongside other easy-to-make recipes will feature in our upcoming Meal Prep Handbook being released on July 13th. This eBook will contain over 50+ fresh, healthy and belly warming foods that will help you stay on track with your fitness goals.

Cottage Pie 

Prep time 15 minutes, Cook time 40 minutes

Serves 6

Cals 430/ F 16g/ CHO 25g/ P 43g

• 1 tsp olive oil
• 1 onion
• 3 garlic cloves
• 2 carrots chopped
• 2 celery stalks
• 1 tsp, Salt
• 2 bay leaves
• 1 kg extra lean beef mince
• 2 tbsp balsamic vinegar

• 2 tbsp Worcestershire sauce
• 1 tbsp Italian herbs
• ⅓ cup tomato paste
• 2 tbsp soy sauce
• 1 tsp black pepper
• 2 tbsp corn flour mixed with a little water.
• 0.50 large head, Cauliflower Head, Large
• 750 g, Low Carb Potato
• 100g Light and tasty cheese

Instructions

1. Drizzle a large casserole dish with olive oil. Add the onions and cook over medium heat for a couple of minutes until slightly softened.
2. Stir in the garlic, carrots, celery, salt, herbs and bay leaves. Cook for a further 8 minutes. Add a splash of the stock if the pan gets too dry.
3. Add the mince. Stirring and cook until nicely browned. Ass the tomato paste, balsamic vinegar, soy and Worcestershire sauces. Simmer for 30 minutes. Add the cornflour slurry and simmer for a couple of minutes or until the gravy forms.
4. Meanwhile, bring a large pot of water to the boil. Add salt and the potatoes and cauliflower and cook until they are fork tender – about 15 minutes.
5. Drain reserving 120ml (½ cup) of the starchy cooking water. Mash the veggies using a masher adding some of the cooking water if needed.
6. Preheat the oven to 220C. Transfer the filling into an ovenproof dish then spoon the mash over the meat.
7. Sprinkle with the cheese and cook for 30-35 minutes or until the mash is golden and the filling starts to bubble through at the edges.
8. Cool for 10-15 minutes.