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Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
  • Calories 271.3
  • Total Fat 4.8 g
  • Saturated Fat 0.5 g
  • Polyunsaturated Fat 0.5 g
  • Monounsaturated Fat 0.6 g
  • Cholesterol 100.0 mg
  • Sodium 309.0 mg
  • Potassium 905.9 mg
  • Total Carbohydrate 35.7 g
  • Dietary Fiber 6.9 g
  • Sugars 5.1 g
  • Protein 23.4 g
  • Vitamin A 144.8 %
  • Vitamin B-12 1.3 %
  • Vitamin B-6 26.4 %
  • Vitamin C 58.5 %
  • Vitamin D 1.1 %
  • Vitamin E 4.8 %
  • Calcium 8.2 %
  • Copper 11.7 %
  • Folate 15.7 %
  • Iron 26.0 %
  • Magnesium 13.8 %
  • Manganese 23.5 %
  • Niacin 13.0 %
  • Pantothenic Acid 8.2 %
  • Phosphorus 14.7 %
  • Riboflavin 9.2 %
  • Selenium 5.4 %
  • Thiamin 14.4 %
  • Zinc 5.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Cottage Pie

View the full Cottage Pie Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Cottage Pie

98 calories of 96% Extra Lean Ground Beef, (3 oz)

73 calories of Potato, raw, (0.50 medium (2-1/4" to 3-1/4" dia.))

23 calories of Carrots, raw, (0.50 cup, grated)

17 calories of Sweet Corn, Fresh, (0.13 cup)

15 calories of Onions, raw, (0.25 cup, chopped)

14 calories of Egg Yolk, (0.25 large)

9 calories of Green Beans (snap), (0.25 cup)

6 calories of Tomato Paste, (0.03 cup)

5 calories of chef meg chicken broth, (0.25 serving)

2 calories of Chili powder, (0.25 tsp)

1 calories of Thyme, ground, (0.25 tsp)

1 calories of Pepper, black, (0.13 tsp)

0 calories of Salt, (0.06 tsp)


Nutrition & Calorie Comments  

Hmm too many ingredients for my taste. I call this a 3-ingredient meal all you really need are 3 main ingredients: potatoes, cream corn, & beef. Then I just add some milk & a tiny bit of butter to the potatoes. Salt or pepper can be added later to taste. I prefer my veggies fresh & on the side. Submitted by:
NEARLYNINA

(1/13/14)
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A frozen bag of mixed vegetables is a quick way to make this recipe. I use chicken or turkey instead of beef. Add a shot of worcestershire sauce (low sodium) for a savory taste. Submitted by:
H20-LADY

(4/4/13)
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Very, very tasty! I would definitely make this again, and my typically anti-health-food husband loved it. :) Very hearty and can satisfy the heartiest appetites for few calories Submitted by:
EMERALDWARE

(8/29/12)
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I WAS BORN AND RAISED THERE AND CORN WAS ALWAYS FED TO THE PIGS, I NEVER ATE CORN TILL I CAME TO THE US ALMOST 50 YEARS AGO.
IN ENGLAND WE TRIED TO LIIMIT STARCHES. NO BREAD ON THE TABLE, NO BREAD AND POTATOES SERVED TOGETHER. MY RULE NOW IS STILL THAT WAY POTATOES AND CORN TOGETHEJUST UPS THE CARB
Submitted by:
NORASPAT

(1/4/12)
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not impressed with this version...very bland, not akin to the comfort food version i am used to...lower calories doesnt have to taste this lacklustre!!..shepherds pie is a great way to use up left over veggies, taters, meat, condiments, so experiment and get some flavors into it..it CAN be tasty!! Submitted by:
AMANDADAY63

(1/4/12)
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Looks real! Tastes OK but bland- would be better with an salty addition like onion soup mix. I left the skins on the potatoes and added a little milk and parmesan cheese to them, and I added garlic and used a frozen carrot/corn/green bean mix. Baked closer to 25 mins. Submitted by:
SEPPIESUSAN

(12/11/11)
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Made this yesterday, it was very good. I had some leftovers for lunch today and it's GREAT the second day! I did sub low fat chicken sausage for the beef since I had an open package, but everything meshed together so well, the flavors and texture are great! This will become a go-to recipe fore sure! Submitted by:
WATERFELON

(11/14/11)
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My DH and I were very pleased witht his recipe! I used lowfat milk in the potatoes-about 1/4 cup instead of the egg. I also cooked the filling until the broth was almost absorbed so it wouldn't be runny. Used black pepper instead of chili powder. It's a keeper! Submitted by:
POKIE1

(11/7/11)
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So, this was my first Spark recipe. I wanted comfort food and this was perfect. I did make some changes though. I used ground turkey, one potato & 2 cups of cauliflower for the mash, I used no salt tomato paste, added Mrs. Dash to substitute the lack of salt. It turned out wonderful. Submitted by:
MOMMASHUTT

(9/21/11)
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Using mashed celeriac and swede instead of potatoes, (or a mixture of the three) lowers calories, boosts veg intake and tastes really good. Submitted by:
OURNANCE

(9/11/11)
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I have this same recipe, however, I use ground turkey (the leanest) ,corn, and I use 1 package of low sodium onion soup, and low sodium turkey or brown gravy mix........I layer the ground turkey on bottom, next corn, then the mashed potatoes.... Submitted by:
TONYA46

(8/19/11)
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My ancestors were Scot, English and Native American. We have a number of variations of this recipe, including using squash, but this is by far the lowest I've seen in calories and fat. Since we have a cold March, we are going to try this tomorrow for dinner. Submitted by:
POPEYETHETURTLE

(3/27/11)
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I went vegetarian with this using lentils to replace the meat and added mashed cauliflower to the potatoes for more potato taste, without all the calories....YUM! Submitted by:
AGASSIFAN

(3/25/11)
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