british

Cottage Pie with Parsnip and Cheddar Mash

This baked dish pairs potato, peeled and diced with parsnip, peeled and diced, mature cheddar cheese, grated and lamb mince. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

49 g Carbohydrates

37 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g lamb mince (10% fat) 296 kcal
123g potato, peeled and diced 95 kcal
87g parsnip, peeled and diced 65 kcal
25g mature cheddar cheese, grated 101 kcal
51g onion, finely chopped 20 kcal
58g carrot, finely diced 24 kcal
13g tomato puree 2 kcal
7g Worcestershire sauce 6 kcal
116g beef stock 7 kcal
4g rapeseed oil 35 kcal
1g black pepper 2 kcal

Cooking instructions

potatoparsnip
Heat the oven to 200C. Bring a small pan of salted water to a boil for the parsnip and potato.
potatoparsnipmature cheddar cheeseblack pepper
Boil the potato and parsnip until very tender, 12 to 15 minutes. Drain well, then mash with the cheddar and black pepper until smooth.
lamb mince (10% fat)rapeseed oil
Meanwhile, heat the oil in a small frying pan over medium heat. Brown the lamb mince for 4 to 5 minutes, breaking it up.
onioncarrottomato pureeWorcestershire sauce
Stir in the onion and carrot and cook for 5 minutes until softened. Add the tomato puree and Worcestershire sauce and cook for 1 minute.
beef stock
Pour in the stock, simmer for 6 to 8 minutes until thickened, then scrape into a small oven dish.
Spoon the mash over the filling, rough up the top with a fork, and bake for 18 to 22 minutes until bubbling and golden. Rest 3 minutes before serving.