Name: Cottage pie
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: cooking-oil spray; 1 large_piece (200g) brown onion, chopped finely; 1 large_piece (180g) carrot, chopped finely; 1 (100g) trimmed stalk celery, chopped finely; 2 clove garlic, crushed; 250 gram (8 ounces) lean minced (ground) beef; 400 gram (12½ ounces) canned diced tomatoes; 1 tablespoon worcestershire sauce; 1 large_piece potato (300g); 200 gram (6½ ounces) butternut pumpkin, chopped coarsely; 20 gram (¾ ounce) low-fat spreadable cream cheese; 1 tablespoon fresh chives, finely chopped

Ingredients

cooking-oil spray

1 large_piece (200g) brown onion, chopped finely

1 large_piece (180g) carrot, chopped finely

1 (100g) trimmed stalk celery, chopped finely

2 clove garlic, crushed

250 gram (8 ounces) lean minced (ground) beef

400 gram (12½ ounces) canned diced tomatoes

1 tablespoon worcestershire sauce

1 large_piece potato (300g)

200 gram (6½ ounces) butternut pumpkin, chopped coarsely

20 gram (¾ ounce) low-fat spreadable cream cheese

1 tablespoon fresh chives, finely chopped

Method

1.Preheat oven to 220°C (200°C fan forced).

2.Meanwhile, spray a large saucepan with oil, add onion, carrot, celery and garlic. Cook on stove top, stirring over high heat, for 5 minutes or until onion softens.

3.Add beef, cook, stirring, for 5 minutes. Add tomato and sauce, reduce to a simmer. Simmer, stirring occasionally, for 15 minutes or until beef mixture thickens. Season to taste.

4.Meanwhile, cook potato and pumpkin in a large saucepan of boiling water for 15 minutes or until tender, drain. Return to pan, mash until smooth. Add cream cheese, stir to combine, season to taste.

5.Spoon beef mixture into a 4-cup (1-litre) ovenproof pan. Top with pumpkin mash.

6.Bake for 10 minutes or until heated through. Sprinkle with chives, and serve with rocket leaves.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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