Meal plans
- For one
- For two
- For four
- My plans
Dinner Parties
Quick Shops
- For one
- For two
- For four
Recipes
Blog

Welcome to The Resourceful Cook, the UK’s number one meal planning site.

You can plan your meals for a week and generate a shopping list in minutes...

...and best of all – the fresh ingredients you buy always get used up completely, meaning no waste, EVER!

Every recipe is tried and tested by our team – meaning delicious recipes every time.

We’ve added new meal plans for one, two and four.

...with details of our latest meal plans, competitions and blogs.

Cottage Pie with Root Mash

This recipe features in these meal plans: Classics with a Twist, Lower Calorie Suppers 1.

A classic cottage pie with a beef and mushroom filling topped with potato, parsnip and carrot mash.

Ingredients

500g of minced beef
1 large baking potato (approx 470g), peeled and diced
2 medium carrots (approx 125g each), peeled and diced
1 large parsnip (approx 445g), peeled and diced
400g of tinned chopped tomatoes
8 closed cup mushrooms, sliced
1 medium onion (approx 185g), chopped
8 tbsp milk
1 large garlic clove, finely chopped
2 tbsp olive oil
2 tbsp tomato puree
2 tbsp Worcestershire sauce
300ml beef stock
2 tbsp margarine/butter
2 tsp dried oregano

Serves: 4
Course: Main Course
Preparation time: 10 mins
Cooking time: 60 mins
Oven temp: 200c
Price per person: £1.58
Store cupboard: Typical
Calories per serving: 601
5-a-day per serving: 2.4
Print Recipe

Tasty?

770 cooks think so

Method

Preheat the oven. Heat 1 tbsp oil in a saucepan and fry the onion and garlic for 3-4 minutes, or until the onion is soft. Add the mushrooms and cook for 3-4 minutes, or until tender.
In a separate saucepan, heat 1 tbsp oil and cook the beef for 5 minutes, or until browned. Add the chopped tomatoes, tomato puree, oregano, Worcestershire sauce and stock. Stir in the onion and mushroom mixture. Simmer for 15 minutes, or until the sauce develops a thicker consistency. Season with salt and pepper.
Meanwhile, for the mash, cook the parsnip, potato and carrot in lightly salted boiling water for 8 minutes, or until tender. Drain and mash with the margarine/butter and milk until smooth. Season generously with salt and pepper.
Transfer the beef mixture into an ovenproof dish and spoon the mash evenly over the top. Run the prongs of a fork over the top of the mash so that it crisps in the oven. Bake in the oven for 30 minutes, or until the mash is golden. Serve immediately.