Cottage Pie

Cottage Pie
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 418.7
  • Total Fat: 19.6 g
  • Cholesterol: 68.6 mg
  • Sodium: 1,202.7 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 22.1 g

View full nutritional breakdown of Cottage Pie calories by ingredient
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Submitted by:


a lighter version of Anthony Sedlak's a lighter version of Anthony Sedlak's
Number of Servings: 6



    4 tbsp vegetable oil
    500 gram ground beef
    2 tbsp butter
    3/4 cup diced onion, about 1/2 medium
    1/2 cup diced celery, about 1 stalk
    2 cups diced carrot, about 2 medium
    2 cloves garlic, minced
    1 heaping tbsp tomato paste
    2 tbsp flour
    1 cup red wine
    2 1/2 cups beef stock
    1 sprig rosemary
    1 sprig thyme
    1 bay leaf
    Salt and pepper to taste

    5 medium cooking potatoes, quartered
    3 cloves garlic, smashed
    3 tbsp. olive oil
    1/4 cup 0 fat yogurt
    1/4 cup grated parmesan cheese
    Salt and pepper to taste

    For Assembly:
    1 ~ 9-inch square casserole dish
    Extra grated parmesan cheese
    Salt and pepper


1. Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.
2. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.
3. Deglaze pot with red wine, scraping up browned bits and let reduce slightly.
4. In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.
5. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two
6. Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.
7. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.
8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper.

1. Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water with salt and bring to a boil.
2. Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.
3. Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.
4. Mash roughly with fork or potato masher.

For Assembly:
1. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.
2. Grate parmesan cheese on top Season with salt and pepper
3. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes.
4. Let stand for a few minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user SNAPHU.

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