Cottage Pie is a classic. This Syn Free Cottage Pie is easy to make with just a few ingredients and it can be made up the day before ready to pop in the oven when you’re ready for dinner, just make sure you heat it thoroughly before you serve it.
To be honest this recipe is pretty much the same as the one I have always used, even before my Slimming World days, in fact the only difference is the omission of flour to thicken the mince and butter in the potatoes.
Nowadays I tend to just allow the sauce to reduce until it thickens slightly or I use Xanthan Gum to thicken the mince, and if you want to try this you will find the instructions in the method below.
Xanthan Gum is a syn free, gluten free stabiliser. It’s natural, thickens hot and cold liquids, doesn’t clump and stops sauces from splitting.
It’s a great ingredient to have in your store cupboard! 1/4 tsp of Xantham Gum does the same job as 1 tbsp of flour, so you only need a tiny bit. You can buy Xanthan Gum here on Amazon, or down the gluten free aisle of your local supermarket. It’s not cheap, but a little goes a long, long way.
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Syn Free Cottage Pie
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Heat a large pan, spray with low calorie cooking spray and add the mince. Fry for 5 minutes, stirring occasionally, until browned. Add the onion and carrots and cook for a few more minutes.
Add the stock to the pan, then add the Worcestershire sauce and stir. Season with black pepper.
Bring up to the boil, cover and simmer for 20 minutes, removing the lid for the final 5 minutes, and allow to reduce until it thickens. Alternatively you could add a very small amount of Xanthan Gum at this point and stir it in well. By adding a tiny amount at a time you will be able to thicken it as much or as little as you want
While this is cooking boil the potatoes in a pan of salted water. When they are soft remove from the heat, drain off the water and mash with a little salt and pepper (you can add some butter buds if you like, but don't forget to syn them at 0.5 per sachet)
Pour the mince mixture into a large shallow dish and allow to cool slightly. If you don't the mash may sink through the mince.
Spoon the mashed potato onto the mince, and run a fork over the top to cover the mince and give it some texture. Alternatively you could pipe the potato on to the top
Place in a pre heated oven (200-220°C) and cook for 25-30 minutes or until golden brown
Serve with a selection of vegetables and some pickled beetroot and red cabbage
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