Recipes

Cottage Pie

  • Dinner
  • 1hr
  • x4 to 6

1

Add the mince to a non-stick frying pan and fry for 5 min until brown. Take off the heat.

2

Heat 1 tablespoon of olive oil in another pan.

3

Add the onion, carrot, celery and leek and cook on low/medium heat until they become soft, about 4 minutes.

4

Return the beef to the vegetable pan.

5

Add the garlic, tomato purée, sun-dried tomatoes and herbs; fry for 3 more minutes.

6

Add the stock and simmer on a medium heat, uncovered, for 25 minutes.

7

Add the potatoes, cauliflower and celery into a pot; simmer on medium heat for about 10-12 minutes.

8

Drain and place the cooked vegetables in a food processor; process until smooth.

9

Pour the beef mince into a casserole dish, smooth out to the dish’s edges and top with the mash.

10

Brush with a little olive oil and bake in the oven for 25 minutes.

Ingredients

  • 1 kg beef / steak meat
  • 30 ml olive oil
  • 50 g leek
  • 1 red onion, finely diced
  • 2 carrots, finely diced
  • 2 garlic gloves, finely diced
  • 2 sticks of celery, finely diced
  • 15 g tomato purée
  • 6 sun-dried tomatoes, chopped
  • 500 ml  tock (beef or chicken)
  • 4 spring of thyme
  • 3 bay leaves
  • Salt, pepper and herbs
Topping:
  • 3 large potatoes, peeled and cubed
  • ½ small head of cauliflower
  • 1/2 of medium celery
  • 300 ml almond milk
  • 15 ml olive oil
  • Pinch of salt

Benefits

  • Agility
  • Power
  • Strength
APPROVED BY NUTRITIONISTS OF FC BARCELONA APPROVED BY NUTRITIONISTS OF FC BARCELONA