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Recipe by Lesley Waters

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1. Boil the potatoes for about 15 minutes until tender. Drain and leave to cool. Finely chop the carrots, celery and garlic in a food processor. Heat half the oil in a pan with a lid and add the chopped vegetables. Cover and cook over a medium heat for 5 minutes, stirring frequently.
2. Remove the lid, turn the heat to high and cook for 2 minutes. Add the beef and cook, stirring, for about 3 minutes until browned. Add the tomatoes and sweet pepper sauce plus 4 tbsp of water and bring to the boil. Cover and simmer over a low heat for 25 minutes and season.
3. Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the potatoes and grate them into a bowl. Add the remaining oil and three quarters of the cheese, season and mix lightly.
4. Spoon the beef into an ovenproof dish. Scatter over the rösti topping and sprinkle over the rest of the cheese. Bake for 35 minutes until bubbling and golden.

Per serving

343 kcalories, protein 25g, carbohydrate 27.5g, fat 15.7 g, saturated fat 6g, fibre 3.9g, salt 0.98 g

Latest comments and suggestions

• honeybee

  29 March 2008

  honeybee rated and commented on this recipe

  

  All the ingredients in this are great but somehow the food processed vegetables gave it a mushy texture which I wasn't keen on. My grandchildren were also not keen even though they like cottage pie and bolognese with lots of small chunks of veg.

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• Woody

  02 December 2008

  Woody commented on this recipe

  Do you boil the spuds as per stage 1...or grate them as per stage 3?

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• Vivienne

  14 December 2008

  Vivienne commented on this recipe

  I didn't chop the vegetables too small as we all like veg and added an onion and instead of the 4 tablespoons of water I used red wine. It was very pleasant.

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• Graham Smith

  15 October 2009

  Graham Smith rated and commented on this recipe

  

  Used red wine isntead of water, and chopped the vegetables in chunks instead of finely - both the wife and I loved it! For a slight kick, add some Tabasco!

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Ingredients

• 700g potatoes
• 4 medium carrots
• 2 celery sticks
• 1 garlic clove
• 2 tbsp olive oil
• 500g pack lean minced beef
• 400g can chopped tomatoes
• 350g jar sweet red pepper sauce
• 50g mature cheddar , grated

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Difficulty and servings

Serves 2 adults and 2 children

Preparation and cooking times

Ready in 1½ hours

Ingredients

• 700g potatoes
• 4 medium carrots
• 2 celery sticks
• 1 garlic clove
• 2 tbsp olive oil
• 500g pack lean minced beef
• 400g can chopped tomatoes
• 350g jar sweet red pepper sauce
• 50g mature cheddar , grated

Per serving

343 kcalories, protein 25g, carbohydrate 27.5g, fat 15.7 g, saturated fat 6g, fibre 3.9g, salt 0.98 g

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