Red wine stew cottage pie with sweet potato topping
"The ultimate comforting main, this delicious cottage pie combines a rich red wine and beef stew with a buttery sweet potato topping. A spin on a family favourite, it is sure to go down a treat"
Prep time:
15 min
Cook time:
2 hr 45 min
Servings:
4 people
Health Score
High
Medium
Low
9.0 / 10
High score
Glycemic Index
Index
63
ModerateLoad
36
HighNutrition per serving:
| Calories | 801.14 kcal | 40% |
| Fat | 30.64 g | 44% |
| Carbs | 56.83 g | 22% |
| Sugars | 10.45 g | 12% |
| Protein | 69.49 g | 139% |
| Sodium | 989.62 mg | 49% |
| Fiber | 9.02 g | 32% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 63 Moderate |
Glycemic Load 36 High |
Ingredients
1-2 tbsp rapeseed or vegetable oil
180g (6oz) lardons
175g (6oz) onions, quartered
625g (1 1/4lb) casserole or stewing steak, defrosted and trimmed of any fat and gristle, cut into 3-4cm chunks
1 garlic clove, finely chopped
1 tbsp plain flour, plus extra if needed
200ml red wine
200ml (1/3pt) beef stock
1 carrot, chopped into small chunks
150g (5oz) small chestnut mushrooms, halved
3 thyme sprigs
1 bay leaf
300g (10oz) floury potatoes
625g (1 1/4lb) sweet potatoes, peeled and cut in chunks
25g butter, plus extra for top
fresh thyme leaves, to scatter
Directions
Read the directions for this recipe at Tesco Real Food
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