Recipe: Colclapshottage pie

I know, I know, the name of this dish is a bit of a mouthful, but it’s an amalgamation of several dishes, so I amalgamated their names too.

Colcannon is an Irish dish consisting of mashed potato, cabbage and butter; clapshot is a Scottish dish of mashed potato and swede / turnip mixed together; and cottage pie is a mince and gravy base topped with mashed potato. I put all three together – a mince and gravy base, topped with potato and swede mashed together and mixed with cabbage, hence colclapshottage pie. As I want to make it as Slimming World friendly as possible, I’m omitting the butter, but we get round that by choosing a buttery potato like Mirabel. Anyway, let’s get to the recipe!

I’m not using weights and measurements, as you can easily adapt it to suit your appetite and how many people you will be serving.

Key:
F = Free food (eat as much as you like)
S = Speed food (these should make up at least a third of your meal)
P = Protein free food (eat as much of these as you like!)
HEA = Healthy Extra A (a daily allowance of dairy produce)
# = a number denotes roughly how many syns are in foods used

11082402_10155493154185386_1859953502359424460_oCOLCLAPSHOTTAGE PIE
(1.5 syns per portion)

Ingredients:

  • Less than 5% fat beef mince (P)
  • Gravy (1.5 per 100 ml portion)
  • Potatoes (F)
  • Swede / turnip (S)
  • Cabbage (S)
  • Mushrooms (S)
  • Onions (S)
  • Low-cal spray oil (F)

Directions:

  • Peel and cut up the potatoes, swede and cabbage, and either steam or boil til tender.
  • Dice the onion and slice the mushrooms, then lightly sauté in a little low-cal spray oil.
  • Brown the mince (using a little low-cal spray oil if required) and make up the gravy to stir into it, then add the onions and mushrooms.
  • Mash to potatoes and swede together, then stir through the cabbage.
  • Pour the mince mixture into the bottom of a baking dish.
  • Top with the potato mixture. Make sure there are little peaks of potato, so it will brown nicely.
  • Pop it in the oven at around 180C for 25-30 minutes, or until the potato is lightly golden.
  • Serve with whatever vegetables you fancy.

I served mine with carrots (S), broccoli (S), cauliflower (S), baby sweetcorn (S), and green beans (S).

If you want to, you could add a little milk from your HEA allowance to the mash, if it seems a little dry. Or, instead, you can grate some cheese from your HEA and sprinkle it over the top of the potato, if that takes your fancy. You can also substitute any kind of mince you prefer (including Quorn), just remember to choose one that has less than 5% fat or check out the syns value of anything with more fat in it.

You can make this meal in individual portions and freeze it at the stage before browning the potato. All you need to do when you want to eat it is take it out of the freezer to defrost, then pop it in the oven to reheat and brown.

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