Garlic and Mushroom Cottage Pie
Calling all garlic lovers! This wholesome pie is for you. To double up on garlicky goodness, we’ve added mashed oven-roasted garlic bulbs to the fluffy potato topping AND the slimming-friendly filling. Packed with reduced-fat beef mince, earthy mushrooms and thyme (plus plenty of chopped veggies!), this one is satisfying enough to serve all on its own – we won’t say no to a side of garden peas though!
Also in these categories:
NutritionPer Serving
- Calories410
- Carbs44g
- Protein37g
- Fat8.3g
- Saturates4.2g
- Sugars7.3g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
You can’t go wrong with this delicious, nutritious Garlic and Mushroom Cottage Pie on your midweek menu. As if the fluffy topping wasn’t garlicky enough, we’ve ramped things up by adding fresh, oven-roasted garlic to the juices in our filling too.
Plan ahead with this one and you’ll save energy! The garlic bulbs can go in your oven while you’re cooking something else, and they’ll keep in the fridge for up to 3 days until you’re ready to rustle this one up. Just make sure you pop them in an airtight container.
The great thing about this recipe is that it’s filling all on its own, but if you’d like a bit more variety on your plate (or you’re just feeling extra hungry!), it’ll pair nicely with some steamed greens or garden peas.
For more slimming-friendly garlic recipe inspiration, tap here to read our blog.
What diets is this Garlic and Mushroom Cottage Pie suitable for?
This Garlic and Mushroom Cottage Pie recipe can be made suitable for vegetarian diets if you swap in plant-based mince.
It can also be made gluten-free, as long as you use suitable alternatives for these ingredients:
- Beef stock cube
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Garlic and Mushroom Cottage Pie?
We’ve used nothing but simple ingredients to rustle up this homely pie recipe.
To get the best from your garlic bulbs, you’ll need to oven-roast them for 30-40 minutes before you can get started.
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Reduced-fat cream cheese is one of our slimming-friendly staples.
Cornflour is a must-have ingredient for thickening your pie filling.
How many calories are in this Garlic and Mushroom Cottage Pie?
There are 410 calories per portion in this Garlic and Mushroom Cottage Pie, which means it falls into our Weekly Indulgence category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Garlic and Mushroom Cottage Pie is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Firstly, roast your garlic bulbs. Heat the oven to 180°C fan. Take the whole bulbs of garlic and slice about 1/2cm off the top of each. Spray with low-calorie cooking spray and wrap in a piece of tin foil. Place in the oven for 30-40 minutes.
Step 2
Cook the potatoes in a pan of salted water for around 20 minutes, or until a knife slides easily into the centre.
Step 3
While the potatoes cook, prepare the filling. Spray a large non-stick frying pan with low-calorie cooking spray, place over a medium to high heat and add the mushrooms. Cook for 6-7 minutes until browned. Remove from the pan and set to one side.
Step 4
Spray the pan again with low-calorie cooking spray and add the leek and onions. Cook for 5 minutes until they begin to soften. Add the mince and cook for another 5 minutes.
Step 5
Stir in the thyme and tomato purée. Add the Henderson’s relish and stock and bring to a boil. Return the mushrooms to the pan, then reduce the heat and simmer for 10 minutes.
Step 6
While the mince cooks, unwrap your roasted garlic and squeeze the cloves out of their skin, into a bowl. Mash with a fork.
Step 7
Drain the potatoes and mash with the cream cheese and half the roasted garlic. Season with salt and pepper to taste.
Step 8
Stir the remaining garlic into the mince then add the cornflour slurry and stir until thickened. Season with salt and pepper, if needed.
Step 9
Pour the mince into the ovenproof dish and top with the garlic mash.
Step 10
Place on a baking tray and then place in the oven for 25-30 minutes until the potatoes are golden brown. Serve!
What could I serve with this Garlic and Mushroom Cottage Pie?
This Garlic and Mushroom Cottage Pie is delicious all on its own, or as part of a slimming-friendly spread with any of these side dishes:
How do you know when Garlic and Mushroom Cottage Pie is cooked?
The mince should be cooked until it has a thick and rich sauce, and the potatoes should be cooked until they turn golden brown. This will take around 25-30 minutes.
Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.
How long can you keep Garlic and Mushroom Cottage Pie in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Garlic and Mushroom Cottage Pie in the fridge for approximately 3 days or so.
Can I freeze Garlic and Mushroom Cottage Pie?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough in individual portions.
- Use an airtight container that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re freezing it.
How do I reheat Garlic and Mushroom Cottage Pie?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Give it a good stir, then cook for a further 5-7 minutes until piping hot.
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Garlic and Mushroom Cottage Pie
Calling all garlic lovers! This slimming-friendly Garlic and Mushroom Cottage Pie is for you, with mashed garlic in our meaty filling and fluffy potato topping.
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Prep Time
30 MINS
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Cook Time
1 HR 10
- KCals 410
- Carbs 44G
Instructions
- Firstly, roast your garlic bulbs. Heat the oven to 180°C fan. Take the whole bulbs of garlic and slice about 1/2cm off the top of each. Spray with low-calorie cooking spray and wrap in a piece of tin foil. Place in the oven for 30-40 minutes.
- Cook the potatoes in a pan of salted water for around 20 minutes, or until a knife slides easily into the centre.
- While the potatoes cook, prepare the filling. Spray a large non-stick frying pan with low-calorie cooking spray, place over a medium to high heat and add the mushrooms. Cook for 6-7 minutes until browned. Remove from the pan and set to one side.
- Spray the pan again with low-calorie cooking spray and add the leek and onions. Cook for 5 minutes until they begin to soften. Add the mince and cook for another 5 minutes.
- Stir in the thyme and tomato purée. Add the Henderson’s relish and stock and bring to a boil. Return the mushrooms to the pan, then reduce the heat and simmer for 10 minutes.
- While the mince cooks, unwrap your roasted garlic and squeeze the cloves out of their skin, into a bowl. Mash with a fork.
- Drain the potatoes and mash with the cream cheese and half the roasted garlic. Season with salt and pepper to taste.
- Stir the remaining garlic into the mince then add the cornflour slurry and stir until thickened. Season with salt and pepper, if needed.
- Pour the mince into the ovenproof dish and top with the garlic mash.
- Place on a baking tray and then place in the oven for 25-30 minutes until the potatoes are golden brown. Serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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Recipe notes
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