Name: Carrot and swede-topped veggie cottage pie
Prep time: See below for total cook and prep time
Cook time: 1 hour 30 mins
Yield: 4
Ingredients: Low-calorie cooking spray; 1 onion, finely chopped; 3 large celery sticks, finely sliced; 250g button mushrooms, halved or quatered; 2 garlic cloves, crushed; 1 tbsp tomato purée; 300g frozen plain soya/vegetable protein mince, defrosted; 400g can chopped tomatoes; 600ml hot vegetable stock made with 1 low-salt stock cube; 2 tsp Marmite, or other yeast extract; 2-3 fresh sprigs of thyme; 2 small swedes (roughly 750g in total), peeled and roughly chopped; 400g carrots, roughly chopped; 2 tbsp fat-free unsweetened natural Greek yoghurt; Fresh flat-leaf parsley, chopped, to serve

The combination of a hearty vegetarian mince filling, covered with a delicious carrot and swede lid, creates a new and improved cottage pie. This recipe was selected in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time

Cook

1 hour 30 mins

Nutrition information

Each 740g serving contains (excludes serving suggestion)

KCal: 241
Carbs: 27.0g
Fibre: 18.0g
Protein: 16.0g
Fat: 3.4g
(Low)
Saturates: 0.7g
(Low)
Sugars: 23.0g
(Low)
Salt: 0.98g
(Low)
Fruit/Veg Portion: 6

What makes a healthy, balanced diet?

Ingredients

Low-calorie cooking spray
1 onion, finely chopped
3 large celery sticks, finely sliced
250g button mushrooms, halved or quatered
2 garlic cloves, crushed
1 tbsp tomato purée
300g frozen plain soya/vegetable protein mince, defrosted
400g can chopped tomatoes
600ml hot vegetable stock made with 1 low-salt stock cube
2 tsp Marmite, or other yeast extract
2-3 fresh sprigs of thyme
2 small swedes (roughly 750g in total), peeled and roughly chopped
400g carrots, roughly chopped
2 tbsp fat-free unsweetened natural Greek yoghurt
Fresh flat-leaf parsley, chopped, to serve

Please view Whisk.com privacy policy for more information

Method

Step 1

Spray a large, deep, non-stick frying pan with a couple of pumps of low-calorie cooking spray and place over a medium heat. Add the onion, celery and mushrooms, and fry for 10 minutes, stirring frequently, until starting to soften. Add the garlic with a splash of water and cook for 2-3 minutes until fragrant.

Step 2

Add the tomato purée and mince and mix everything together. Stir in the tomatoes, stock and yeast extract. Season with pepper, add the thyme, then bring to the simmer and cook for 20 minutes until the veg are tender.

Step 3

Meanwhile, preheat your oven to 220°C/fan 200°C/gas 7. Boil the swede for 5 minutes, then add the carrots and boil everything for a further 15 minutes until very tender. Drain, season with pepper and add the yoghurt. Mash until smooth.

Step 4

Spoon the pie filling into a 2-litre ovenproof dish. Top with the mash and rough up with a fork. Bake in the oven for 30-35 minutes until the sauce is bubbling and the topping is turning golden.

Step 5

Scatter the pie with parsley and serve with steamed vegetables of your choice, discarding the thyme sprigs before eating.

Recipe tips

You can use a plain yoghurt of your choice. However, this will change the nutritional information and texture of the dish.

Carrot and swede-topped veggie cottage pie