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Swede and Beef Pie

September has finished and I’m only just posting this recipe that I made for my toddler, hubby and I for dinner right back in the first week of September.  For those of you keeping track of my monthly challenge, this month was Swede month!  This is last month’s post on brussel sprouts.

Why do I do this challenge?  I love to try and work out how to incorporate a wide variety of vegetables into my family’s diet and eat seasonally (as much as possible).  I love what Dr Glenda Bishop from Healthy Stories, said about vegetables in the diet when we were discussing the Paleo war of words currently in the media.  No matter what “diet” you follow – VEGETABLES need to be at the forefront of what you talk about.   ABSOLUTELY!!  You can’t talk enough about vegetables and how much you need them.

Swedes are easy to find at the shops & markets.  There was a bit of a difference between what I found in conventional supermarkets and the markets…..

Swede Month | Play with Food

Just saying …

Anyway, the best recipe hands down that I made with Swede this month was using swede & carrot to replace potato in a cottage pie recipe.  My toddler went ga ga over it & it got the tick of approval from hubby too.  I thought the nutty notes of the swede with the carrot’s sweetness were perfect together.

 

Swede and Carrot Topped Cottage Pie
 
Prep time
Cook time
Total time
 
The nutty swede and sweet carrot are a great flavour combination. This is a lovely family friendly alternative to the classic potato topped cottage pie.
Author:
Recipe type: Main
Cuisine: English Inspired
Serves: 6 serves
Ingredients
  • FILLING:
  • 500g beef mince
  • 1 large carrot (diced)
  • 1 medium brown onion (chopped)
  • olive oil
  • 3 garlic cloves (minced)
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • (Some cornflour to thicken the filling may be required)
  • TOP:
  • ½ cup steamed carrots (skin on)
  • ½ cup steamed swede (about 1 small swede)
  • ½ cup breadcrumbs
  • ½ cup cheddar cheese (grated)
Instructions
  1. Put your carrot and swede onto steam
  2. Preheat your oven to 180oC
  3. Prepare your filling by browning your onion in olive oil and then add the garlic. Put this mix aside & brown the beef.
  4. Add the onion & garlic back in with the beef and add the carrot, tomato paste, worcestershire sauce and thyme.
  5. Add a little bit of water and simmer for 10 minutes.
  6. In the meantime, mash your swede and carrot together with your breadcrumbs and cheese.
  7. Thicken the pie filling with cornflour (if required).
  8. In an oven proof dish spoon all of the pie filling and then spread the swede & carrot mash over the top. You can make a pretty design with a fork at this point.
  9. Put it in your preheated oven for 25 minutes.

 

Happy Eating!

Simone  🙂

Swede and Carrot Topped Cottage Pie | Play with Food

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1 Comment

  • Reply
    Glenda @ Healthy Stories
    October 1, 2014 at 5:19 pm

    Such an interesting way to use swedes Simone. I don’t think I’ve ever actually cooked with swede and it sounds like I’ve been missing out. I’ll have to give this recipe a go.

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