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Take Your Pick Cottage Pie

Take Your Pick Cottage Pie

The Food Grinder

This gorgeous cottage pie comes in both a low carb or higher carb version, so simply take your pick to suit your needs or make both side by side if you just can’t decide!

By Stephanie Elswood


Low Carb Option

High Carb Option

  • 450g White potato
  • 20g butter (optional)
  • 2 tbsp whole grain mustard
  • Splash of milk


  • Calories: 385kcal
  • Protein: 27g
  • Carbs: 45g
  • Fats: 8g
  • Fibre: 8g

Nutritional comparison

Compare Stephanie's Recipe Standard Recipe Difference
Calories 385 600 -215
Protein 27g 37g -10g
Carbs 45g 40g +5g
Fat 8g 34g -26g
Fibre 8g 4g +4g


  1. Heat the oil over a low heat. Add the onion and cook until see through. Add the garlic.
  2. Add the mince and cook until Brown.
  3. In a mug mix the stock cubes with hot water.
  4. Add the stock cubes, flour, Worcester sauce, tomato purée, tinned tomatoes and carrots. Cover with a lid and leave over a low heat for 15 minutes.
  5. Boil the potatoes. (20 minutes for normal and 12-15 for sweet)
  6. Drain the potatoes.
  7. To the normal add the mustard, butter and milk and mash well.
  8. To the sweet add the yoghurt, cheese and thyme. Mash well.
  9. In an oven proof dish, line the bottom with the beef. Top half with the normal potato and the other with the sweet.
  10. Cook for 25 minutes at 200C.
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