Ingredients
1 Only Organic Boost Wholesome Soup
1 tbsp olive oil
1 brown onion, diced
2 garlic cloves, crushed
500g lamb or beef mince
1 carrot, diced
4 celery stalks, diced
2 tbsp tomato paste
2 tbsp Worcestershire sauce
500mL stock
1 tbsp cornflour
Salt & pepper, to taste
3 medium sweet potatoes, chopped (peel if preferred or leave the skin on for extra fibre)
¼ cup mozzarella
Single-Serve High Protein Cottage Pie Bowls
Method
Preheat the oven to 200°C (180°C fan-forced).
Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for 2–3 minutes until softened.
Add the mince, breaking it up with a spoon, and cook until browned.
Stir in the tomato paste, Worcestershire sauce, Only Organic Boost Wholesome Soup, stock, cornflour, carrot and celery. Bring to the boil, then reduce to a simmer for 30 minutes, stirring occasionally.
Meanwhile, boil the sweet potatoes for around 15 minutes, or until tender. Drain well, season with salt and pepper, then mash.
Divide the mince mixture evenly between four ovenproof ramekins or baking dishes. Spoon over the mashed sweet potato and rough up the surface with a fork for extra crispy edges.
Sprinkle with mozzarella and bake for 20–25 minutes, or until golden and bubbling.
Leave to cool for around 5 minutes before serving.
Meal prep tip: Allow the pies to cool completely before covering and storing in the fridge for up to 4 days. Reheat in the microwave, oven or air fryer.
Ingredients
1 Only Organic Boost Wholesome Soup
1 tbsp olive oil
1 brown onion, diced
2 garlic cloves, crushed
500g lamb or beef mince
1 carrot, diced
4 celery stalks, diced
2 tbsp tomato paste
2 tbsp Worcestershire sauce
500mL stock
1 tbsp cornflour
Salt & pepper, to taste
3 medium sweet potatoes, chopped (peel if preferred or leave the skin on for extra fibre)
¼ cup mozzarella
Method
Preheat the oven to 200°C (180°C fan-forced).
Heat the olive oil in a large pan over medium heat. Add the onion and garlic and cook for 2–3 minutes until softened.
Add the mince, breaking it up with a spoon, and cook until browned.
Stir in the tomato paste, Worcestershire sauce, Only Organic Boost Wholesome Soup, stock, cornflour, carrot and celery. Bring to the boil, then reduce to a simmer for 30 minutes, stirring occasionally.
Meanwhile, boil the sweet potatoes for around 15 minutes, or until tender. Drain well, season with salt and pepper, then mash.
Divide the mince mixture evenly between four ovenproof ramekins or baking dishes. Spoon over the mashed sweet potato and rough up the surface with a fork for extra crispy edges.
Sprinkle with mozzarella and bake for 20–25 minutes, or until golden and bubbling.
Leave to cool for around 5 minutes before serving.
Meal prep tip: Allow the pies to cool completely before covering and storing in the fridge for up to 4 days. Reheat in the microwave, oven or air fryer.