Cheesy Cottage Pie

Ingredients

• 300g celeriac, peeled and chopped
• 300g sweet potato, peeled and chopped
• 500g lean beef mince
• 1 red onion, finely chopped
• 2 garlic cloves, crushed
• 2 tsps vegetable stock powder
• 3 carrots (300g total), peeled and diced
• 1 tbsp chopped fresh herbs
• 1 tbsp gravy granules
• 2 tbsps skimmed milk
• 50g Rosemary Conley low-fat Mature Cheese, grated
• Salt and freshly ground black pepper

Cooking Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6. Preheat a non-stick pan.
2. Boil the celeriac and potatoes together in a sauceoan of water until soft.
3. Meanwhile, dry-fry the mince in a non-stick pan until lightly browned. Tip the mince into a sieve to drain off the fat, then return it to the pan, add the onion, garlic and stock powder and cook for 3-4 minutes.
4. Add the carrots and herbs to the pan, then pour in 300ml water and bring to a gentle simmer. Add the gravy granules and continue to simmer for 20 minutes to allow the sauce to thicken. Check the seasoning, then transfer to an ovenproof dish.
5. Drain the celeriac and potatoes and mash well, ading the skimmed milk and seasoning with salt and black pepper. Spread the potato mixture over the meat and vegetables and smooth over the top, using a fork. Finally sprinkle with the cheese on top.
6. Bake in the top of the oven for 20 minutes until golden brown.

Tips

Using half sweet potatoes and mashed celeriac lowers the Gi rating of this dish