Hi-Pro, Hi-Flavour Cottage Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Hi-Pro, Hi-Flavour Cottage Pie calories by ingredient


Introduction

This unique spin on the British casserole bumps up the protein and fibre with Textured Vegetable Protein in the filling and a mix of mild white beans and vibrant pumpkin puree with the potato crust! Of course, if you prefer to use all meat, the amount of TVP in the recipe equals roughly 1 ½ lbs of ground protein (and omit 1 ¾ cups of beef broth and the soy sauce). For a totally vegetarian version, add ¾ cup extra TVP along with 2/3 cup extra hot (vegetarian) beef broth. You will also need to check the label of your Worcestershire sauce for the traditional anchovies (you can substitute mushroom soy sauce or tamari). This isn’t a shepherd’s pie as it’s not made with mutton or lamb, but it’s tasty nonetheless! This unique spin on the British casserole bumps up the protein and fibre with Textured Vegetable Protein in the filling and a mix of mild white beans and vibrant pumpkin puree with the potato crust! Of course, if you prefer to use all meat, the amount of TVP in the recipe equals roughly 1 ½ lbs of ground protein (and omit 1 ¾ cups of beef broth and the soy sauce). For a totally vegetarian version, add ¾ cup extra TVP along with 2/3 cup extra hot (vegetarian) beef broth. You will also need to check the label of your Worcestershire sauce for the traditional anchovies (you can substitute mushroom soy sauce or tamari). This isn’t a shepherd’s pie as it’s not made with mutton or lamb, but it’s tasty nonetheless!
Number of Servings: 6

Ingredients

    2 ¼ cups dry TVP granules
    1 ¾ cups hot beef broth
    ½ tsp soy sauce
    2 large baking potatoes, cooked and peeled
    1 cup cooked white kidney beans (cannellini beans), pureed
    1 cup pureed pure pumpkin (not pie filling)
    1/3 cup warm buttermilk
    2 tbsp low-fat cream cheese
    1 large egg yolk
    Salt and freshly ground black pepper
    1 tsp olive oil
    ½ lb lean ground beef
    2 tbsp water
    1 large, sweet onion, diced
    1 clove minced garlic
    1 large carrot, peeled and diced
    1 stalk celery, diced
    1 red bell pepper, diced
    ¼ cup dry red wine (optional – use beef stock if you prefer)
    ¾ cup beef broth
    2 teaspoons Worcestershire sauce
    1 tsp paprika
    ½ tsp thyme
    ½ tsp rosemary
    3 tbsp tomato paste
    ¾ cup frozen peas

Directions

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.