Chuck's Cottage Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
21 ounces lean ground pork1/4 tsp black pepper1 whole onion, chopped (yellow or white)6 mushrooms2 cloves garlic1 T Olive Oil, separated2 T Cornstarch1 can Chicken Stock, separated1 1/2 T Worcestershire Sauce1# bag of frozen green beans1 zucchini, chopped3 green onions, sliced1 head cauliflower, cut into large chunks3 medium red potatoes, peeled and cubed1/4 cup 1% milk1/2 tsp salt
Brown the meat with black pepper and 2 tsp olive oil.
Saute the onions, mushrooms and garlic in remaining olive oil until the garlic blooms, add 1/2 can of chicken stock to scrape the brown bits from the bottom of the pan, combine with meat mixture. In a separate bowl mix cornstarch with remaining chicken stock, add it to the meat & vegetables and heat until thickened (about 3-5 minutes.) Add Worcestershire Sauce and salt and pepper to taste. Pour into a 9x13 casserole pan. Layer green beans, zucchini and green onions on top.
Bring 2 quarts water to boil in a 4 quart pot, add cauliflower, boil for two minutes, add potatoes and continue cooking for another 8-12 minutes, until cauliflower and potatoes are fork tender. Drain. Place in food processor with 1/2 cup milk and 1/2 tsp salt, process until creamed. Layer potato mixture over the top of the meat and vegetables.
Bake in a 350 degree oven for 45 minutes, or until the casserole reaches 165 degrees.
Serving Size: Makes 9 each 3" by 4" servings
Number of Servings: 9
Recipe submitted by SparkPeople user COLLEENBOB.
Saute the onions, mushrooms and garlic in remaining olive oil until the garlic blooms, add 1/2 can of chicken stock to scrape the brown bits from the bottom of the pan, combine with meat mixture. In a separate bowl mix cornstarch with remaining chicken stock, add it to the meat & vegetables and heat until thickened (about 3-5 minutes.) Add Worcestershire Sauce and salt and pepper to taste. Pour into a 9x13 casserole pan. Layer green beans, zucchini and green onions on top.
Bring 2 quarts water to boil in a 4 quart pot, add cauliflower, boil for two minutes, add potatoes and continue cooking for another 8-12 minutes, until cauliflower and potatoes are fork tender. Drain. Place in food processor with 1/2 cup milk and 1/2 tsp salt, process until creamed. Layer potato mixture over the top of the meat and vegetables.
Bake in a 350 degree oven for 45 minutes, or until the casserole reaches 165 degrees.
Serving Size: Makes 9 each 3" by 4" servings
Number of Servings: 9
Recipe submitted by SparkPeople user COLLEENBOB.
Nutritional Info Amount Per Serving
- Calories: 284.9
- Total Fat: 16.3 g
- Cholesterol: 50.7 mg
- Sodium: 553.0 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 3.9 g
- Protein: 14.9 g
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