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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.3
  • Total Fat: 4.8 g
  • Cholesterol: 100.0 mg
  • Sodium: 309.0 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 6.9 g
  • Protein: 23.4 g

View full nutritional breakdown of Cottage Pie calories by ingredient
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Cottage Pie

Submitted by: CHEF_MEG
Cottage Pie

Introduction

Just like Chef Meg's mom (who was from Britain) used to make! Just like Chef Meg's mom (who was from Britain) used to make!
Number of Servings: 4

Ingredients

    Potato Topping:
    2 russet potatoes, peeled and diced
    1/4 teaspoon salt
    1 egg yolk

    Filling:
    12 ounces lean beef, 96% lean
    1 cup onions, diced
    1/2 teaspoon black pepper
    1 teaspoon thyme, dried
    1 teaspoon chili powder
    2 cups carrots, shredded
    1 cup fresh green beans, chopped
    1/2 cup frozen corn
    2 tablespoons tomato paste
    1 cup low-sodium vegetable or chicken stock

Tips

Cottage pie and shepherd's pie are popular British meals. What's the difference? Both contain meat and vegetables and are topped with mashed potatoes; however, cottage pie contains beef, and shepherd's pie contains lamb. I like them both!

To keep the lean beef from sticking to the pan, I cook the beef and onions at the same time.

I prefer to use French-cut green beans in this recipe.

For a vegetarian version, use soy crumbles or cooked lentils and vegetable broth.


Directions

Preheat oven to 375 degrees Fahrenheit.

Place the potatoes in a medium saucepan, then cover with cold water. Cover the pot with a lid, bring to a boil and then reduce to a simmer. Cook for 10-12 minutes, until the potatoes are soft.

While potatoes are simmering, prepare the filling. Place a large saute pan over moderate heat, add the beef and onions, and cook until the beef is no longer pink. Add the carrots, beans, spices, and tomato paste, stir to combine, and simmer for 2-3 minutes. Add the stock and corn, then stir to combine. Place the meat and vegetables into a casserole dish and set aside.

Drain the potatoes and mash well, using a potato masher or ricer. Add the egg yolk and salt. Spread or pipe on top of the meat mixture. Bake 10 minutes, until the potatoes are browned.
Serves 4.







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Member Ratings For This Recipe


  • O.K.
    33 of 41 people found this review helpful
    Edible, but--in my grandmother's recipe (granddad was Irish, she was German) she used any veggies in season or that she herself had canned. The chili powder is not traditional, I don't like it in this. And the filling was runny, she added 2 Tbsp flour to thicken so it stands up the way other pies do - 3/25/11

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  • Incredible!
    30 of 30 people found this review helpful
    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! - 3/25/11

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  • 27 of 39 people found this review helpful
    I find the recipes on here very hard to deal with cuz the servings are listed as 8 servings, 4 servings etc. So how big is a serving? Is it a cup or what? How about giving it in weight or a measuring size of some sort, like a cup or 8 ounces? - 10/26/11

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  • 13 of 13 people found this review helpful
    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! - 11/7/11

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  • 12 of 15 people found this review helpful
    Variations - a tin of chopped tomato (with nothing added) or a jar of tomato passata (nothing added).
    Reduce the GI,mix the potato with carrot and turnip, or cauliflower. Use skim milk instead of egg yolk.
    Less work:a pack of frozen veg (diced carrot, sweetcorn, peas). Or just frozen peas.
    No chi - 3/25/11

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  • Very Good
    10 of 10 people found this review helpful
    Great comfort food, thanks for the recipe, personally I added some chopped garlic in the sautee part, but then I put garlic in most everything - 7/3/11

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  • Incredible!
    7 of 8 people found this review helpful
    Yum! Just had this for dinner - it was GREAT! I used some green onions and celery in addition to the ingredients suggested above. Also used chicken stock vs milk/butter to make the mashed potatoes. Super delicious! Whether traditional or not it was healthy and tasty...thanks Meg! - 9/22/11

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  • Very Good
    5 of 5 people found this review helpful
    This was very good - I agree with others that more veggies are good and the idea of puree-ing them to thicken the meat mixture is definitely one I will try. In the UK this is often made on Mondays with minced beef/lamb from Sunday's roast as a way to use leftovers. - 9/12/11

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  • 5 of 6 people found this review helpful
    I have a somewhat similar version but I use extra lean ground turkey breast. For the vegs. I just use frozen mixed veg. (sometimes brocolli and carrots) and run under hot water just to thaw. Layer cooked turkey, vegs, sliced (lengthwise) string cheese, and top with smashed red potato (with skins). - 3/25/11

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  • Very Good
    4 of 4 people found this review helpful
    This was really quite delicious! I added some grated cheese and a sprinkle of breadcrumbs to the top for flavour and so that it would brown up nicely in the oven, and I omitted the black pepper and chilli powder, adding fresh garlic instead. - 1/31/12

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  • Very Good
    3 of 3 people found this review helpful
    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! - 11/14/11

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  • 2 of 3 people found this review helpful
    Made me chuckle, I seen cottage pie and thought cottage cheese and since I just bought some, thought I was in for a treat. lol

    This does look good, though! - 4/5/12

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  • 2 of 5 people found this review helpful
    im definitely going to be trying this one. i <3 shepherds pie - 3/24/11

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  • 1 of 1 people found this review helpful
    It is nothing like a British recipe - except in name.
    We use ground beef (minced beef). - 4/6/12

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  • Very Good
    1 of 1 people found this review helpful
    Just finished cooking and smells delicious. Was really easy make, and makes 4 HUGE servings. I split into two smaller casserole dishes and froze one. Will probably end up with 6 to 8 servings. - 3/12/12

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  • 1 of 1 people found this review helpful
    More traditional without the chili powder and corn! - 2/19/12

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  • Very Good
    1 of 1 people found this review helpful
    I made this two nights ago. My husband & I really enjoyed it. I didn't have the carrots so I used 2 cups of frozen mixed veggies (carrots, peas and corn). I cooked it on the stove in my cast iron skillet, then just added the mashed potatoes on top and put it in the oven. I will make this again! - 2/18/12

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  • 1 of 2 people found this review helpful
    Use cauliflower mashed on top instead of potatoes to be extra healthy and doesnt spoil the taste - 1/28/12

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  • Incredible!
    1 of 4 people found this review helpful
    This recipe looks like a winner a healthy pot pie. - 1/5/12

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  • 1 of 2 people found this review helpful
    I made this for dinner the other night. It was fantastic! My coen wasn't frozen, it was cut from the cob fresh for corn chowder I made the night before. (leftover...another yummy dinner!) My husband was shelling the beans and I went in and grabbed a cup and cleaned them. It was too good! Thanks - 9/11/11

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  • Good
    1 of 2 people found this review helpful
    Using mashed celeriac and swede instead of potatoes, (or a mixture of the three) lowers calories, boosts veg intake and tastes really good. - 9/11/11

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  • Very Good
    1 of 1 people found this review helpful
    The egg yolk helps the consistency of the mashed potatoes. We made this and it was wonderful. We had to do a few substitutions, so something wasn't -quite- right, but it was still scrumdidilliumptious! - 3/24/11

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  • 1 of 1 people found this review helpful
    I love Shepard's Pie I think I will try the veggie option. - 3/24/11

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  • 1 of 2 people found this review helpful
    Why the egg yolk in the mashed potatoes? - 3/24/11

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  • 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. - 1/13/14

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