Hi-Pro, Hi-Flavour Cottage Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 ¼ cups dry TVP granules1 ¾ cups hot beef broth½ tsp soy sauce2 large baking potatoes, cooked and peeled1 cup cooked white kidney beans (cannellini beans), pureed1 cup pureed pure pumpkin (not pie filling)1/3 cup warm buttermilk2 tbsp low-fat cream cheese1 large egg yolk Salt and freshly ground black pepper 1 tsp olive oil ½ lb lean ground beef 2 tbsp water1 large, sweet onion, diced1 clove minced garlic1 large carrot, peeled and diced1 stalk celery, diced1 red bell pepper, diced¼ cup dry red wine (optional – use beef stock if you prefer)¾ cup beef broth 2 teaspoons Worcestershire sauce1 tsp paprika½ tsp thyme½ tsp rosemary3 tbsp tomato paste¾ cup frozen peas
Preheat oven to 375F, lightly grease a 2 qt casserole dish.
In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
In another bowl, mash potatoes with kidney bean puree, pumpkin, buttermilk, cream cheese and egg yolk. Season to taste and set aside.
Add olive oil to a large pot over medium heat.
Add beef and 2 tbsp water, cook, stirring, 1 minute.
Add onion, garlic, carrot, celery and bell pepper and cook until vegetables are beginning to soften and brown, about 7-8 minutes.
Stir in rehydrated TVP and cook 1 minute.
Add wine and stir vigorously to dislodge the browned bits on the bottom of the pot, then pour in beef stock.
Add Worcestershire, paprika, thyme, rosemary and salt and pepper to taste, then add tomato paste and mix in.
Raise heat to medium-high and cook, stirring, until thickened, about 7-8 minutes. Stir in peas and pour into the prepared casserole dish.
Top with the potato mixture.
Bake for 25 minutes, until the potatoes are browned.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
In a bowl, combine TVP granules, hot broth and soy sauce. Let stand 10 minutes, drain any excess liquid.
In another bowl, mash potatoes with kidney bean puree, pumpkin, buttermilk, cream cheese and egg yolk. Season to taste and set aside.
Add olive oil to a large pot over medium heat.
Add beef and 2 tbsp water, cook, stirring, 1 minute.
Add onion, garlic, carrot, celery and bell pepper and cook until vegetables are beginning to soften and brown, about 7-8 minutes.
Stir in rehydrated TVP and cook 1 minute.
Add wine and stir vigorously to dislodge the browned bits on the bottom of the pot, then pour in beef stock.
Add Worcestershire, paprika, thyme, rosemary and salt and pepper to taste, then add tomato paste and mix in.
Raise heat to medium-high and cook, stirring, until thickened, about 7-8 minutes. Stir in peas and pour into the prepared casserole dish.
Top with the potato mixture.
Bake for 25 minutes, until the potatoes are browned.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 441.9
- Total Fat: 10.9 g
- Cholesterol: 65.8 mg
- Sodium: 732.1 mg
- Total Carbs: 50.8 g
- Dietary Fiber: 13.1 g
- Protein: 34.4 g
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