Recipe No 487 pie Original 2013 Adapted 2014

Cottage pie, low-cal

The low energy content in this dish is achieved by replacing the mashed potato topping with celeriac purée and leek. Using lean mince is essential. The result is still deceivingly delicious.

This recipe is great as a dinner for those on the fast diet as a single serving is less than 300 calories yet it is extremely satisfying.

We’ve cooked this recipe many times now and the result is always extremely tasty. It has become our go-to meal for a low-calorie dinner. Follow this recipe as closely as possible and you can be assured of a great result.

Adapted from The Fast Diet Recipe Book by Mimi Spencer

Time

Prep:

Total:

Difficulty
very easy
Yield
4 serves • 2000 g
Metric Imperial

Processes

  • Cooking spray
    as needed
  1. 01
    Preheat oven to 200°C / 390°F.
  2. 02
    Spray the base of a large, deep sauté pan or saucier. (Choose one with a lid, about [W4L] capacity.)
  3. 03
    Set the pan over high heat.

  • Beef, extra-lean, minced
    250 g
  1. 04
    Add to pan and fry until lightly browned, about .

  • Onion, chopped to 4 mm / ⅛" (1 large)
    150 g
  • Carrot, chopped to 5 mm / ¼" (2 medium)
    200 g
  • Celery, chopped to 3 mm / ⅛" (2 stalks)
    150 g
  • Mushrooms, chopped (optional) (4 small)
    40 g
  • Star anise (optional)
    1 regular
  1. 05
    Add to pan and stir fry until softened, about
  2. 06
    Reduce heat to medium.

  • Water, boiling (300 ml)
    300 g
  • Beef stock cubes, such as oxo (1 piece)
    12 g
  1. 07
    Combine and whisk to dissolve thoroughly.
  2. 08
    Add to pan.

  • Canned tomatoes, chopped (1 can)
    400 g
  • Tomato paste, purée or passata (2 tbsp)
    36 g
  • Worcestershire sauce (1 tbsp)
    17 g
  • Bay leaf (2 leaves)
    0.6 g
  • Thyme, fresh, leaves only (1 tsp)
    1 g
  • Salt (½ tsp)
    2 g
  • Pepper, cayenne or black (1 smidgen)
    0.3 g
  1. 09
    Add to pan and stir to combine.
  2. 10
    Bring to boil and reduce to simmer.
  3. 11
    Cover and cook for , stirring occasionally. Proceed with subsequent steps.

  • Celeriac, peeled and cut into ½" / 1.3 cm cubes (1 small)
    500 g
  1. 12
    Boil until very tender, about . (Optionally, cook the sous vide version.)
  2. 13
    Drain thoroughly. Spread on a wire rack and allow the steam to subside.
  3. 14
    Mash or blend to a smooth purée. (Optionally, return purée to saucepan and stir over a low heat to drive off additional water.)

  • Crème fraïche, half-fat (⅓ cup + 1 tbsp)
    100 g
  1. 15
    Add to purée and stir to combine.

  • Salt (1¼ tsp)
    2.5 g
  • White pepper (⅛ tsp)
    0.3 g
  • Nutmeg (optional) (pinch)
    0.15 g
  1. 16
    Add to purée and stir to combine.

  • Oil, groundnut (1 tsp)
    5 g
  1. 17
    Heat in a frypan over medium heat.

  • Leeks, quartered lengthways and cut into 3 mm / ⅛" slices (1 regular)
    150 g
  • Salt (⅛ tsp)
    1.3 g
  1. 18
    Add to pan and sauté gently until very soft, about .
  2. 19
    Add to purée and stir to combine.
  3. 20
    Remove the star anise and bay leaves from the meat mixture then transfer into a shallow ovenproof dish. Allow to cool slightly, about .
  4. 21
    Spread the celeriac purée across the top of the mixture, to cover..
  5. 22
    Bake until top is golden brown, about .

Notes

Be careful to cut the carrots as closely as possible to the specified size, as this will directly effect the texture of the final dish.

There is now a sous vide version of the celeriac purée.

Making ahead

Prepare the mirepoix and store in an air-tight container.

Storing

Keeps in the fridge for up to 4 days

Categorisation

Category
pie
Meal
dinner
Cuisine
english
Diet
fast diet low calorie weight reduction
Tags
fast diet light lite pie