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
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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
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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
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MRSCHAD
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AGASSIFAN
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POKIE1
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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
