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Steak Cottage Pie by The Greedy Fox


2tsp olive oil or your low fat alternative

500g Beef Steak mince

1 onions, chopped

3 carrots, diced

1 celery, diced

1tbsp The Greedy Fox Burger and Steak Seasoning

1tbsp plain gluten free flour normal will work just as well

1 tbsp tomato purée

500ml beef stock

1tbsp Worcestershire sauce

1 bay leaf

For the Mash

600g potato


2 tbsp milk

Salt and pepper


1) Heat 1tsp oil in a casserole pan and fry the mince in The Greedy Fox Burger and Steak seasoning until browned – you may need to do this in batches.

Set aside

2) Put the rest of the oil into the pan, add the onions carrot and celery and cook on a gentle heat until soft, about 15 mins.

3) Add the flour and tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

4) Add the stock, Worcestershire sauce and Bay leaf, bring to a simmer and cook, uncovered, for 45 mins, by this time the gravy should be thick and coating the meat.

For the Mash

In a large saucepan, cover the potatoes in salted cold water, bring to the boil and simmer until tender. Drain well.

Mash well with a little butter and the milk season to taste.

Pre Heat oven 200degrees

Spoon meat into your oven proof dish carefully top with the mash , and cook for 25 mins, or until the topping is golden.


Make a big batch and freeze at the oven stage, it will keep for up to a month in the freezer.

To reheat from frozen preheat your oven to 160deg and bake for 1 and 1/2 hrs.

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