Beef

Healthy Cottage Pie

Name: Healthy Cottage Pie
Prep time: 55 min
Cook time: 35 min
Yield: 6
Ingredients: Olive oil cooking spray (or 2 tbsp olive oil for a non diet version); 1 large onion or two small ones (, finely chopped); 3 garlic cloves (, minced); 2 carrots (, finely diced); 2 celery stalks (, finely diced); ½ tbsp Sukrin or other sweetener or use brown sugar; 1 tsp Italian herbs or dried thyme; 1 tsp salt; 2 bay leaves; 1 lb (500g) beef mince (, 5% fat); 5 oz (140g) tomato paste ((= tomato purée)); 2 tbsp balsamic vinegar; 1 tbsp soy sauce or Tamari; 1 tbsp Worcestershire sauce; 10 ½ oz (300g) butternut squash (, peeled and cubed); 2 ½ cups (600ml) stock made with two beef stock cubes; 1 tbsp cornflour / cornstarch diluted in 1 tbsp cold water; Salt and pepper to season (if needed); 900 g floury potatoes (, peeled and cubed); 1 tsp salt; ½ cup (120ml) of the cooking water you might not need to use all; ⅔ cup (150ml) fat free Fromage Frais (sub with sour cream for a non diet version); 2 tbsp chopped parsley ((optional)); 3 tbsp grated Parmesan (Healthy Extra, optional); Salt and pepper to season (to taste)

Healthy Cottage Pie!! This may well be the best cottage pie recipe in the world. Picture a rich meat sauce

Serves 6
Prep 55 minutes
Cook 35 minutes

Jump to the recipe

No one will ever guess this is actually a cottage pie that’s practically dietary. Let that be our little secret 😉

If I had to pick one meal that is ALWAYS a crowd pleaser on a cold day then Cottage Pie would be it!

This comforting dish is a little time consuming to make, but seeing plates licked clean is so rewarding, especially when picky children are involved.

Check out the recipe video and read my tips on how to make the best cottage pie that’s also suitable for those on a weight loss mission! One serving is just 300 calories and only 8 WW SmartPoints 🙂

What’s IS a Cottage Pie Then?

A cottage pie is a classic English recipe. A meat pie made with minced or cubed beef that’s cooked with vegetables in a rich gravy, topped with creamy mashed potatoes and then baked in the oven until the topping is crispy and golden.

What’s the Difference Between Cottage and Shepherd’s Pie?

The two recipes are actually very similar. Cottage is made with beef mince while Shepherd’s Pie is made with ground lamb. A vegetarian (or vegan) version is sometimes referred to as Shepherdess Pie – check out my Jackfruit Shepherd’s Pie!

Here’s What You’ll Need

These ingredients are for a healthier version of the traditional recipe but there’s zero difference in terms of flavour. I have also added cubed butternut squash to make the filling stretch further – you can experiment adding other vegetables as well.

Onions and plenty of garlic
Carrots and celery
Salt, pepper, a little sweetener (or brown sugar), Italian herbs and bay leaves
Lean beef mince, 5% fat
Cubed butternut squash, for ease you can buy ready peeled and cubed
Tomato puree
Balsamic vinegar, Worcestershire sauce and soy sauce (or Tamari for a Gluten Free version)
Beef stock, made with two stock cubes (make sure it is Gluten Free if that is a concern)
Cornflour (a.k.a cornstarch) diluted in cold water to thicken the filling
Mashed potatoes made with fat-free fromage frais and a little of their cooking water. If you are not too concerned about calories you can use sour cream instead of the fromage frais.
Chopped Parsley
Grated Parmesan cheese to top the mash

How to Make Cottage Pie

You can prepare the pie, or just the meat filling, up to a day ahead of baking. Fullmeasurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

STEP 1. Spritz a large casserole dish with olive oil spray (or use olive oil).

STEP 2. Add the onions and cook over medium heat for a couple of minutes until slightly softened.

STEP 3. Stir in the garlic, carrots, celery, salt, herbs, sweetener and bay leaves. Cook for a further 8 minutes. Add a splash of the stock if the pan gets too dry.

Cooking onions, carrots and celery in a large casserole dish for Slimming World Cottage Pie

STEP 4. Add the mince, breaking it up with the back of a wooden spoon. Cook until nicely browned.

STEP 5. Stir in the tomato purée.

STEP 6. Now add the balsamic vinegar, soy and Worcestershire sauces.

STEP 7. Stir in the butternut squash and beef stock.

STEP 8. Bring to a simmer, partially cover the pot and cook for 30 minutes. Add the cornflour slurry and simmer for a couple of minutes or until the gravy thickens. Remove and discard the bay leaves. Use a fork to lightly mash some of the squash then taste and season if needed. NOTE: If you are making ahead then cool and place in the fridge.

STEP 9. When the filling is halfway through cooking, bring a large pot of water to the boil. Add salt and the potatoes and cook until they are fork tender – about 15 minutes. Drain the potatoes reserving 120ml (½ cup) of the starchy cooking water.

STEP 10. Mash the potatoes using a masher (or potato ricer) adding some of the cooking water to aid you. Add the fromage frais and mash again until the mash is creamy, fluffy and smooth. Stir in the chopped parsley (optional). Taste and add salt and freshly ground pepper – you don’t want your mash to be bland.

STEP 11. Preheat the oven to 220C/400F. Transfer the filling into an ovenproof dish (I used the casserole dish I cooked the mince in) and pack it down. Spoon the mash over the meat and use the back of a spoon to fill in the gaps and create a scalloped pattern. Sprinkle with the Parmesan cheese and cook for 30-35 minutes or until the mash is golden and the filling starts to bubble through at the edges.

Topping Cottage Pie with mashed potatoes

STEP 12. Cool for 10-15 minutes. Sprinkle with a little parsley and serve with peas, green beans or other green vegetables.

Top Tip: Even Healthier Options!

To make this recipe even MORE diet friendly, replace the potatoes in the mash with Swede. Make sure you fill your plate with plenty of extra vegetables such as green beans, broccoli, sugar snap peas and so on.

Can I Make It Ahead?

Since this is quite a time consuming recipe it’s probably easier to make it a day ahead of when you plan to serve it. Follow the recipe up until the pie is assembled then cool, cover and place in the fridge.

The following day, cook the pie straight from the fridge in a 200C/400F preheated oven for 30-35 minutes or until the potato is golden and the filling it starting to bubble through at the edges.

Can I Freeze Cottage Pie?

You can freeze the assembled pie before it is baked. Cool completely, cover and freeze. Defrost overnight in the fridge then cook in a 200C/400F preheated oven for 30-35 minutes or until the potato is golden and meat filling starts to bubble through the topping at the edges.

You can also create mini Cottage Pies for individual servings and freeze them – I great way to guarantee your next Slimming World meal is ready and waiting. Falcon do some lovely mini enamel pie dishes but you can also use ramekins or any other small dish.

Can I Make a Vegetarian Version?

Yes and it’s actually really easy and just as delicious! Replace the meat filling with my Lentil Ragu recipe and follow the same method for the mashed potatoes, assembling and cooking the pie. Make sure you also use vegetarian hard cheese for the topping.

You Will Also Love…

You might also like my Haggis, Neeps and Tatties Pie.

Recipe

Healthy Cottage Pie

This may well be the best healthy cottage pie recipe in the world! Picture a rich meat sauce with creamy mashed potato topping baked until golden and crisp… comfort food heaven.

Serves 6
Prep 55 minutes
Cook 35 minutes

Ingredients

Olive oil cooking spray (or 2 tbsp olive oil for a non diet version)
1 large onion or two small ones (, finely chopped)
3 garlic cloves (, minced)
2 carrots (, finely diced)
2 celery stalks (, finely diced)
½ tbsp Sukrin or other sweetener or use brown sugar
1 tsp Italian herbs or dried thyme
1 tsp salt
2 bay leaves
1 lb (500g) beef mince (, 5% fat)
5 oz (140g) tomato paste ((= tomato purée))
2 tbsp balsamic vinegar
1 tbsp soy sauce or Tamari
1 tbsp Worcestershire sauce
10 ½ oz (300g) butternut squash (, peeled and cubed)
2 ½ cups (600ml) stock made with two beef stock cubes
1 tbsp cornflour / cornstarch diluted in 1 tbsp cold water
Salt and pepper to season (if needed)

For the mash topping

900 g floury potatoes (, peeled and cubed)
1 tsp salt
½ cup (120ml) of the cooking water you might not need to use all
⅔ cup (150ml) fat free Fromage Frais (sub with sour cream for a non diet version)
2 tbsp chopped parsley ((optional))
3 tbsp grated Parmesan (Healthy Extra, optional)
Salt and pepper to season (to taste)

Method

1
Spritz a large casserole dish with olive oil spray (or use olive oil).
2
Add the onions and cook over medium heat for a couple of minutes until slightly softened.
3
Stir in the garlic, carrots, celery, salt, herbs, sweetener and bay leaves. Cook for a further 8 minutes. Add a splash of the stock if the pan gets too dry.
4
Add the mince, breaking it up with the back of a wooden spoon. Cook until nicely browned.
5
Stir in the tomato purée.
6
Now add the balsamic vinegar, soy and Worcestershire sauces.
7
Stir in the butternut squash and beef stock.
8
Bring to a simmer, partially cover the pot and cook for 30 minutes. Add the cornflour slurry and simmer for a couple of minutes or until the gravy thickens. Remove and discard the bay leaves. Taste and season if needed. NOTE: If you are making ahead then cool and place in the fridge.
9
When the filling is halfway through cooking, bring a large pot of water to the boil. Add salt and the potatoes and cook until they are fork tender – about 15 minutes.
10
Drain the potatoes reserving ½ cup (120ml) of the starchy cooking water. You probably won't need to use all of it.
11
Mash the potatoes using a masher (or potato ricear) adding some of the cooking water to aid you.
12
Add the fromage frais and mash again until the mash is creamy, fluffy and smooth. Stir in the chopped parsley (optional). Taste and add salt and freshly ground pepper.
13
Preheat the oven to 425°F (220°C). Transfer the filling into an ovenproof dish – I used the casserole dish I cooked the mince in – and pack it down. Spoon the mash over the meat and use the back of a spoon to fill in the gaps and create a scalloped pattern. Use a fork to seal the edges.
14
Sprinkle with the Parmesan cheese and cook for 30-35 minutes or until the mash is golden and the filling starts to bubble through at the edges.
15
Cool for 10-15 minutes. Sprinkle with a little parsley and serve with peas, green beans or other green vegetables.

Notes

Can I make it ahead? Since this is quite a time consuming recipe it’s probably easier to make it a day ahead of when you plan to serve it. Follow the recipe up until the pie is assembled then cool, cover and place in the fridge. The following day, cook the pie straight from the fridge in a 400°F (200°C) preheated oven for 30-35 minutes or until the potato is golden and the filling it starting to bubble through at the edges. Can I freeze cottage pie? You can freeze the assembled pie before it is baked. Cool completely, cover and freeze. Defrost overnight in the fridge then cook in a 400°F (200°C) preheated oven for 30-35 minutes or until the potato is golden and meat filling starts to bubble through the topping at the edges. –––––– Please note I am not affiliated in any way with Slimming World or Weight Watchers. Syn values and SmartPoints are based on online calculators. –––––– Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.