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
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
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.
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.
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
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?
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!
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
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!
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.
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).
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.
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!
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.
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!
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
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!
I made this for dinner last night. It was soooo good. The only changes I made were: I added a bit more spices, like oregano, basil, and cumin. I added garlic and celery and I followed I.M.Magic's suggestion to thicken it up so I added 2 T of Arrowroot. DH LOVED it!
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.
I often make and usually like Chef Meg's recipes, but putting stock photos of similar dishes is misleading and unworthy of a Spark People. Either the recipes made up are good enough tp be photographed are they aren't. There are no peas in the recipe.
This was very watery and to me lacking in taste. I've also used a flour or cornflour slurry to thicken the juice to make it more pie like. I like to put in some garlic and onion powder to lift up the taste and always a couple of tsp of Worcester sauce
Found the filling a bit runny. I would add less stock or throw a bit of flour in to thicken the sauce next time. Flavors weren't over the top but okay for an ordinary everyday meal which is what I suppose cottage pie is supposed to be.
I thought this was really good, and somehow I missed putting in the tomato paste! Big portion, very filling. Never thought I would ever see corn and potatoes in a "diet" recipe that wasn't soup. Delicious.
Left out the chili powder and the taste was still very good and the potato topping was fabulous. But, as others have said, it doesn't have the thickened sauce lots of us expect. Next time I'll add about 1/2 cup more broth mixed with 1 T cornstarch to give it more of a gravy.
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
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!!
I agree with IMMAGIC's comment about the chili powder - Worcestershire sauce is a nice touch if you want to perk up the flavor. Cottage pie in the UK tends to be with a thin gravy or sauce, in my experience. You can puree some veggies to add in - that will thicken it without adding starch.
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.
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.
Added garlic to the sautee and was glad I did. Using just two potatoes did not yield as thick of a potato topping as pictured above, but it was still pretty good. Put a dash of steak sauce over mine because it was a bit bland for my taste. Great base recipe though...will try again with tweaks.
This was pretty quick and easy to make, and it had a very nice hearty flavor. I enjoyed the chili powder twist. Also, mine wasn't runny as others reported. Perhaps they needed to cook their vegetables less, so they retain their liquids and crispness. Will definitely make again.
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....
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.
Can't wait to try it. My Great Grand mother from scotland made this often. Over the years we have come up with many versions. My favorite is frozen green beans and a can of diced tomatoes undrained for the vegetables and a jar of FF beef gravy all mixed together before the potatoes are put on top
This recipe sounds wonderful. Definitely going to try it. Since I am on a yeast and mold free diet (per dr.'s orders) I can eat this. Thank you so much for posting it. btw - my mom was from England also. One of my fav. recipes is toad-in-a-hole.
Just right. I've been making it almost as listed for years. I use whole egg in the potatoes and vary the vegetables depending on time. Sometimes use canned, but prefer to use frozen when I have them. To spice it up just a bit, use 1/2 cup of mild salsa instead of the tomato paste.