Rosti-Style Herder’s Pie – A Favourite Recipe Update

My original Herder’s Pie recipe (from my 1st ‘Return to Slender’ cookery book – details here) was probably the most popular one I ever did in the early days. Many WLS patients told me they enjoyed it enormously and their families loved it too. For many it was the first soft food meal after surgery (when liquids and purées were getting more than monotonous). The topping had some swede/rutagbaga instead of some of  the potatoes which brought down the carb and calorie level. Since then I have adapted it in many ways- adding different flavourings, using different meats (including non-meat options) and bulking things up with canned beans.

 

The Original ‘Herder’s Pie from ‘Return to Slender’ Cookbook

 

Now here is another – the same base as previously but with a few peas thrown in for good measure but with a rosti-style topping. This is made with carrot, parsnip and sweet potato and crisps up very nicely when baked. I recommend it to you as a great mid-week, cold-weather or comfort-food style dish that won’t rock the scales!

 

ROSTI-STYLE HERDER’S PIE

Ingredients

METRIC/US

800 g/1¾ lb extra lean minced/ground beef

1 large onion, finely chopped

300 ml/1¼ cups passata or creamed tomatoes

1 beef stock/bouillon cube

3 tbsp Worcestershire sauce

salt and freshly ground black pepper

a large handful frozen peas

1 carrot, grated

2 parsnips, grated

1 sweet potato, peeled and grated

low-fat cooking spray or mist

 

Method

1.  Preheat the oven to 150 C/300 F/gas 2.
2.  Cook the beef in a non-stick, ovenproof pan until browned. Add the onion and cook for a further 5-10 minutes until softened.
3.  Add the passata, crumbled stock/bouillon cube, Worcestershire sauce and salt and pepper to taste, mixing well. Cook for 5 minutes.
4.  Cover and cook in the oven for 1 hour, then increase the oven temperature to 200 C/400 F/gas 6. Stir in the frozen peas.
5.  Mix the carrot with the parsnips and sweet potato then spritz liberally with low-fat cooking spray or mist. Use to top the meat mixture.Cover with foil and bake for 20 minutes.
6.  Remove the foil and cook for 15 minutes or until the rosti topping is crisp and golden brown. 
7.  Allow to stand for 10 minutes before serving. Cooked spring greens or other cabbage makes a great accompaniment.

 

SERVES 6

WLS PORTION: ½

V suitable for Vegetarians (if a vegetarian non-meat variation is used)

 

CALORIES PER PORTION: 270

PROTEIN: 31.1 g

CARBOHYDRATE: 20.4 g

FAT: 7 g

 

Main image courtesy of http://www.asda.com Original Herder’s Pie image © copyright of Bariatric Cookery (UK) Ltd