Cottage Pie
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
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.
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.
Member Ratings For This Recipe
-
I.M.MAGIC
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
-
MRSCHAD
-
AGASSIFAN
-
POKIE1
-
CMFARRELL36
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
-
NEILM123
-
FITFABME2
-
AKELAZ
-
TCOMETTE
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
-
CD11450634
-
WATERFELON
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
-
GEMINISUE
-
FEELING_ORANGE
-
IAMGOJO
-
CD12050719
-
GRAMPIAN
-
IMMAXSGIRL
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
-
SANDRASD
-
LEGGY66
-
GRANDMAMAOF3
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
-
OURNANCE
-
KRYSSIENESS
-
MOMMAPANTZ
-
KHOWARD726
-
JIMMOORE14
-
JIACOLO
-
PATRICIAAK
-
NOTALOSER1
-
GOFORGIN
-
1CRAZYDOG
-
LESSOFMOORE
-
BONNIE1552
-
CD2693807
-
KITT52
I used peas in place of beans. I used taco seasoning in place of chili powder.. I did add a bit potato flakes to thicken, I did not add an egg yolk, I mashed the potatoes added chicken broth with garlic powder salt and pepper and parsley with a bit of paprika and made a second time with grd Turkey - 12/18/19
-
CD1987279
-
GEORGE815
-
EVIE4NOW
-
NEPTUNE1939
-
PLATINUM755
-
MUSICNUT
-
WHITEANGEL4
-
NASFKAB
-
PATRICIAANN46
-
PWILLOW1
-
CD24069739
-
DEE107
-
BONDMANUS2002
-
BELLAMEMAW
-
PICKIE98
-
HOTPINKCAMARO49
-
KITTYHAWK1949
-
RHOOK20047
-
KATHYJO56
-
RO2BENT
-
JANIEWWJD
-
ALEPEQUIJADA
-
JVANAM
I altered it a pit with Thursday nights marinaded Salmon Roll. Marinade made of Sweet Pepprekia, Fish Sauce, & finely ground cooked Lima Beans. NO MEAT. It could have been 4 stars otherwise.
Why not learn to enjoy the little things of the wood, the Lord gave us so many of them. - Saint Kateri - 4/7/18
-
JAMER123
-
DMEYER4
-
BABY_GIRL69
-
SUNSHINE99999
-
ELRIDDICK
-
ANHELIC
-
TWEETYKC00
-
ROSSYFLOSSY
-
TWINZ_LOCZ
-
ROBBIEY
-
NANCYPAT1
-
USMAWIFE
-
BUSYGRANNY5
-
PLCHAPPELL
-
ALIHIKES
-
AUSSIEJAN2
-
KAREN_MOORE
-
CHERYLABLOCK
-
RJPERE1
-
SUNKISSEDSOUL
-
NEARLYNINA
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
-
CD12749208
-
CD12484428
-
CD13280112
-
FLOWERDALEJEWEL
-
JBINAUSTIN
-
RHYNOZ
-
TWEETIEBIRDIE
-
FUSIONFITNESS3
-
SUITABLE
-
SENIORSWIMMER
-
CD12763504
-
NICKERBIE
-
LENEPLEY
-
TAPPER70
-
CABBAGEROSES
-
CYNGUST1
-
DAWN0237
-
CD3409143
-
HAPPYTRAVELER1
-
NORASPAT
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 - 1/4/12
-
LEANJEAN6
-
CD7023171
