Chuck's Cottage Pie
Nutritional Info
- Servings Per Recipe: 9
- 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
View full nutritional breakdown of Chuck's Cottage Pie calories by ingredient
Introduction
Toss whatever vegetables you have on hand with lean ground pork or hamburger. The cauliflower mashed with the potatoes keeps the carbs in check. Toss whatever vegetables you have on hand with lean ground pork or hamburger. The cauliflower mashed with the potatoes keeps the carbs in check.Number of Servings: 9
Ingredients
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21 ounces lean ground pork
1/4 tsp black pepper
1 whole onion, chopped (yellow or white)
6 mushrooms
2 cloves garlic
1 T Olive Oil, separated
2 T Cornstarch
1 can Chicken Stock, separated
1 1/2 T Worcestershire Sauce
1# bag of frozen green beans
1 zucchini, chopped
3 green onions, sliced
1 head cauliflower, cut into large chunks
3 medium red potatoes, peeled and cubed
1/4 cup 1% milk
1/2 tsp salt
Tips
Add any herbs you like, such as thyme. Replacing some of the chicken stock with red wine adds body to the sauce. Serve with a green salad.
Directions
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.