EASY AS PIE

COTTAGE PIE

SERVES 8

KEEP ON TRACK per serving

FAT 44G CARBS 10G PROTEIN 32G

FOR THE FILLING

3 tbsp extra-virgin olive oil
1½ onions, peeled and finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
½ tsp nutmeg
1 cinnamon stick
3 cloves
1 tsp dried oregano
1.5kg beef mince
1 × 400g tin whole peeled tomatoes

FOR THE TOPPING

750g pumpkin, cut into blocks
2 tbsp olive oil
pinch of salt
1 tbsp butter, plus a few knobs for baking
2 tbsp crème fraiche

1. Preheat the oven to 200°C.

2. Heat the oil in a large saucepan on medium-high heat. Fry the onion and celery in the oil for 3–4 minutes. Add the garlic, nutmeg, cinnamon stick, cloves and oregano into the saucepan and fry for 1 minute. Add the beef mince and cook until all the meat is slightly browned. Add the tomatoes and cook on a low heat for 15 minutes.

3. For the topping: Place the pumpkin on a medium baking tray, drizzle with olive oil and season with salt. Roast in the oven for 30–40 minutes or until caramelised and soft.

4. When it’s done, place the pumpkin in a large bowl with 1 tbsp of butter and crème fraiche.

Mash the pumpkin with