Cottage Pie

Lean beef cottage pie with sweet potato, tomato and kidney beans, served with salad greens.

2 teaspoons olive oil

1 medium brown onion, chopped

200g lean beef mince

1 large carrot, peeled, finely chopped

1 medium zucchini, finely chopped

3 celery stalks, trimmed, finely chopped

2 tablespoons salt-reduced tomato paste

500g tomatoes, chopped

400g red kidney beans, drained

1 teaspoon rosemary

1/2 cup salt-reduced beef stock

850g combined potatoes and sweet potatoes (half and half), roughly chopped

1/4 cup skim milk

2 tablespoons margarine (canola or olive oil spread)

Mixed salad leaves, to serve

Heat olive oil in a non-stick frying pan over medium-high heat. Cook onion for 3 minutes or until softened. Add mince. Cook, stirring, for 5 minutes or until mince is browned.
Add carrot, zucchini and celery. Cook, stirring, for 3 minutes.
Add tomato paste, tomatoes, kidney beans, rosemary and stock. Stir to combine. Reduce heat, cover and simmer mince mixture for 15 minutes or until vegetables are soft.
Whilst the mince mixture simmers down, cook potato/sweet potato in a microwave safe dish (with an inch of water in the bottom) for 8 to 10 minutes or until soft. Add in the milk and margarine, and mash until smooth.
Spoon mince mixture into a casserole dish. Add the mashed potato mixture on top. Bake for 15 to 20 minutes to set.
Serve with mixed salad leaves.

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