Delicious Skinny Bites

Call me for dinner honey, I’ll be there!

This is a skinny mini co-ed dinner! Did I come up with this recipe myself? Oh, I wish! This low calorie cottage pie recipe is from the Hairy Bikers.








The Hairy Biker’s low calorie cottage pie is easy to make and comes down to only 322 calories per serving. I promise that both guys and gals will be happy with something healthy, yummy and filling. How can you not be impressed by this popular culinary duo? These two foodies lost almost 40 kg and did so by making and eating less calorie heavy versions of the food we all love. No wonder their book – The Hairy Dieters – were on the bestseller list a few years back.


Post title from “Country Pie” by Bob Dylan.

Hairy Bikers' Cottage Pie

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Yield: 6

Calories per serving: 322


  • 400 g lean ground beef 5 % fat
  • 2 medium onions chopped
  • 2 sticks celery chopped
  • 2 medium carrots chopped
  • 2 tbsp tomato purée
  • 500 ml beef stock made from one stock cube
  • 1 tbsp Wocestershire sauce
  • 1 tsp dried mix herbs
  • 4 tsp cornflour
  • 1 tbsp cold water
  • 1 pinch flaked sea salt
  • 1 pinch freshly ground black pepper
  • 750 g potatoes
  • 2 tbsp sunflower oil
  • 2 slender leeks trimmed and cut into 1 cm slices
  • 150 g half-fat crème
  • 1 pinch flaked sea salt
  • 1 pinch freshly ground black pepper
  • 1 can tomatoes chopped


  1. Chop up the onion, celery and carrots in small pieces.
  2. Place a large non-stick saucepan or flameproof casserole dish over a medium heat. Cook the ground beef and the chopped up the vegetables for about 10 minutes until lightly colored. Use a wooden spoon to break up the meat as it cooks.
  3. Stir in the tomatoes, tomato purée, beef stock, Worcestershire sauce and mixed herbs.
  4. Season with a good pinch of salt and plenty of freshly ground black pepper.
  5. Bring to the boil, then reduce the heat, cover loosely and simmer gently for 40 minutes, stirring occasionally until the mince is tender.
  6. Peel the potatoes and cut them into rough 4 cm chunks.
  7. About 20 minutes before the meat is ready, make the potato topping. Put them in a large saucepan and cover with cold water. Bring to the boil, then turn down the heat slightly and simmer for 18–20 minutes or until the potatoes are very tender.
  8. Heat the oil in a non-stick frying pan and fry the leeks for 5 minutes until softened but not colored. Stir often.
  9. Drain the potatoes, then tip them back into the pan, season to taste and mash with the crème fraiche until smooth.
  10. Stir in the sautéed leeks and set aside.
  11. Preheat the oven to 220°C.
  12. When the beef has been simmering for 40 minutes, mix the cornflour with the cold water to make a smooth paste.
  13. Stir the cornflour paste into the beef mix and cook for another 1–2 minutes or until the sauce is thickened, stirring often.
  14. Pour the beef mixture into a 2-liter shallow ovenproof dish.
  15. Using a large spoon, top the beef with the mashed potatoes and leeks. Spoon the mixture all around the edge of the dish before heading into the middle, then fluff up with a fork.
  16. Bake for 30 minutes until the topping is golden and the filling is bubbling. If making this ahead of time, let the pie cool, then cover and put in the fridge.
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