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Serves
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Ingredients
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 celery stick, finely diced
  • 1 large carrot, peeled, grated then chopped up
  • 500 g chicken/turkey mince
  • 3 cloves of garlic, crushed/grated
  • 1 tbsp red pesto
  • 1 tbsp paprika
  • Fresh herbs, I used thyme and sage, chopped
  • 1 stock cube, I used chicken
  • 125 ml white wine
  • 1 tin chopped tomatoes
  • 1 tbsp Worcester sauce
  • 1 courgette, diced
  • 1 pepper, diced (I used tinned)
  • Salt/pepper
  • 2 large potatoes, diced
  • 50 g parmesan, grated
  • 30 g butter
  • 1 tbsp milk
  • ¼ cup breadcrumbs, I made my own using stale bread in a smoothie maker.
Mediterranean 'Cortijo' Pie Mediterranean 'Cortijo' Pie
Mediterranean 'Cortijo' Pie
A lighter, more summery version of a cottage pie

This is a cottage pie but using mediterranean flavours and chicken/turkey mince mix for a healthier pie. Paprika, garlic, white wine, tomatoes and herbs make up the base of this dish. Easy to cook, lighter than regular cottage pie.


The pie is topped with a creamy parmesan mash, and breadcrumbs just to make this extra special.


For this you need a shallow casserole dish or a deep frying pan. If not make the mince then pour into an oven dish and top with the mash.

Prep 1 minute
Total 1 minute

Method:

  • Heat the oil and sauce the onions, celery and carrot until soft. Add the mince and brown.
  • Add the garlic and stir through, then add the pesto, paprika, herbs and crumble in the stock cube. Cook for a few more minutes coating the mince in all of the flavour. Pour in the wine and let this bubble away for a few minutes more before adding the tomatoes and the Worcester sauce.
  • Add the veggies, courgette and peppers. Season well with salt and pepper, then pop a lid on and simmer for 20 minutes.
  • Heat the oven to 200℃
  • Meanwhile, boil the potatoes in salted water. Once soft drain and put through a potato ricer. If you don’t have one, do not worry just move to next step.
  • Add the butter, milk, and most of the parmesan to the potatoes; reserving a little parmesan for the topping. Add a pinch of salt and lots of pepper then using a whisk, mix to be smooth and creamy. If you don’t have a whisk then mash all of this together.
  • Remove the lid from the mince pan, if there is still a lot of liquid cook for a few minutes more on high and uncovered. Then scoop the mash onto the top, you do not need to be neat but using an ice cream scoop gives nice even lumps.
  • Sprinkle over the breadcrumbs and the reserved parmesan, grind black pepper over the top.



  • Bake in the oven for around 25 minutes, or until the top is bubbly and crisp.
  • Once out of the oven let it sit for at least 10 minutes before diving in!!




I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Mediterranean 'Cortijo' Pie
A lighter, more summery version of a cottage pie

This is a cottage pie but using mediterranean flavours and chicken/turkey mince mix for a healthier pie. Paprika, garlic, white wine, tomatoes and herbs make up the base of this dish. Easy to cook, lighter than regular cottage pie.


The pie is topped with a creamy parmesan mash, and breadcrumbs just to make this extra special.


For this you need a shallow casserole dish or a deep frying pan. If not make the mince then pour into an oven dish and top with the mash.

favorite
print
rate
Prep 1 minute
Total 1 minute
Serves
US | Metric
Ingredients
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 celery stick, finely diced
  • 1 large carrot, peeled, grated then chopped up
  • 500 g chicken/turkey mince
  • 3 cloves of garlic, crushed/grated
  • 1 tbsp red pesto
  • 1 tbsp paprika
  • Fresh herbs, I used thyme and sage, chopped
  • 1 stock cube, I used chicken
  • 125 ml white wine
  • 1 tin chopped tomatoes
  • 1 tbsp Worcester sauce
  • 1 courgette, diced
  • 1 pepper, diced (I used tinned)
  • Salt/pepper
  • 2 large potatoes, diced
  • 50 g parmesan, grated
  • 30 g butter
  • 1 tbsp milk
  • ¼ cup breadcrumbs, I made my own using stale bread in a smoothie maker.

Method:

  • Heat the oil and sauce the onions, celery and carrot until soft. Add the mince and brown.
  • Add the garlic and stir through, then add the pesto, paprika, herbs and crumble in the stock cube. Cook for a few more minutes coating the mince in all of the flavour. Pour in the wine and let this bubble away for a few minutes more before adding the tomatoes and the Worcester sauce.
  • Add the veggies, courgette and peppers. Season well with salt and pepper, then pop a lid on and simmer for 20 minutes.
  • Heat the oven to 200℃
  • Meanwhile, boil the potatoes in salted water. Once soft drain and put through a potato ricer. If you don’t have one, do not worry just move to next step.
  • Add the butter, milk, and most of the parmesan to the potatoes; reserving a little parmesan for the topping. Add a pinch of salt and lots of pepper then using a whisk, mix to be smooth and creamy. If you don’t have a whisk then mash all of this together.
  • Remove the lid from the mince pan, if there is still a lot of liquid cook for a few minutes more on high and uncovered. Then scoop the mash onto the top, you do not need to be neat but using an ice cream scoop gives nice even lumps.
  • Sprinkle over the breadcrumbs and the reserved parmesan, grind black pepper over the top.



  • Bake in the oven for around 25 minutes, or until the top is bubbly and crisp.
  • Once out of the oven let it sit for at least 10 minutes before diving in!!




I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com