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3 miniature cottage pies

mini cottage pies

These super-healthy and succulent mini cottage pies are easy to create and extremely versatile. Make with organic beef mince and any vegetable of your choice.

Makes 4 servings

Ingredients for the mince

1 chopped carrot (or parsnip)

1 chopped red pepper (or any other pepper)

1 head of broccoli (florets only), chopped (or any other cruciferous vegetable)

1 chopped onion

1 punnet cherry tomatoes, de-stalked and left whole

150 ml red wine

150ml stock of your choice

3 tbsp organic tomato ketchup (I use the Real Good Ketchup)

2 tbsp Worcestershire sauce

1 ½ tbsp tomato puree

Ingredients for the mashed potato

2 large organic potatoes (sweet potatoes if you choose), peeled and cubed

a blob of organic butter for each mini pie


Pre-heat the oven to 200 C. Heat a glug of olive oil in a large frying pan, then add the chopped vegetables.

mini cottage pies

Sweat them for about 8 minutes until softened, and then add the mince, breaking it up with a wooden spoon. Fry for about 5 minutes until browned. Add the red wine and the stock and boil for 5 minutes. Then add the ketchup, tomato puree and tomatoes. Turn down the heat, cover and allow to simmer until the tomatoes have softened completely. Mash them into the mince with a fork and leave to simmer without a lid for about 45 minutes, or until the mince has nicely browned and most of the liquid has evaporated.

Mini cottage pie

Remove from the stove and spoon into 4 medium sized ramekin dishes. To make the mashed potatoes, boil until tender, drain and mash with a knob of butter. Season to your liking and spoon in equal amounts onto the mince. Dot with knobs of butter and place in the oven until nicely browned.

3 miniature cottage pies

Andy’s Sugar Safe® Tips

Whether you choose to use sweet potato or potato for the topping, the high protein and fibre content of this recipe will limit the impact on blood sugar levels.