Lightened Up Cottage Pie With Golden Mash For 2

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 250 g extra lean ground beef
• 1 stick celery, finely chopped
• 1/2 medium carrot, coarsely grated
• 1/2 small onion, finely diced
• 1 garlic clove, crushed
• 2 teaspoons worcestershire sauce
• 2 tablespoons tomato sauce (ktchup)
• 1 teaspoon dried italian herb seasoning
• 3/4 cup green peas (i use frozen)
• 1 cup water
• 4 teaspoons brown gravy mix
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• 350 g potatoes, chopped into chunks (2 medium)
• 300 g pumpkin, peeled and seeded, k chopped into chunks
• 2 teaspoons butter (i used light logicol)
• salt
• fresh ground pepper
• 2 tablespoons grated parmesan cheese

Recipe

• 1 put the meat, celery, carrot, onion and garlic in a heavy based frying pan and cook over medium heat until the meat changes colour and the veg are softened-this took about 10 minutes.
• 2 add the sauces, herbs and water; bring to the boil and cook a further 10 minutes.
• 3 add in the peas for a few minutes.
• 4 mix the gravy mix with a tablespoon or two of extra water, then stir this through the meat mix.
• 5 allow it to thicken and cook for a couple more minutes, then remove from the heat and stir through the half teaspoon of black pepper and the chopped parsley.
• 6 pour into a 6 cup baking dish.
• 7 meanwhile while all that was happening, you should have cooked your potatoes and pumpkin in a pot of lightly salted water until tender (this should take about 20 minutes).
• 8 drain and mash with the butter and salt and pepper.
• 9 top the meat mix in the baking dish with the mash and sprinkle the parmesan cheese over the top.
• 10 bake in a moderate oven until bubbling, golden and heated right through.