Deconstructed Cottage Pie Bowls
Potato chunks are less work and more filling than mashed potatoes. Enjoy these lower calorie lunch bowls with the same hearty cottage pie flavour.
Servings: 7
Ingredients
- 1000 g 85% lean ground beef
- 1 large onion
- Several cloves of garlic
- 2 bay leaves
- 1 tbsp Better than Bouillon low sodium concentrated beef base
- 4 tbsp Worcestershire sauce
- 1 tbsp Tomato paste
- 2 heads of broccoli
- 2 large carrots
- to taste Salt, pepper, olive oil
Instructions
- Cut the onion and garlic. Brown the beef in the pan.
- Add onion, garlic, bay leaves and tomato paste. Stir fry together, until aromatic.
- Add water, Worcestershire sauce, and Better than Bouillon. Bring the pan to a simmer, checking and adjusting the water level every few minutes.
- Cut and wash the broccoli and carrots. Toss in salt, pepper and olive oil. Roast in the oven at 200C/400F for about 30 minutes.
- Meanwhile, cut potatoes into chunks. Microwave on high for 15 to 20 minutes until easily pierced by a fork.
- Taste the meat sauce and adjust for seasoning. Once everything is cooked, combine and serve.