Cottage Pie
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
- salt and pepper to taste
- 1 tablespoon tomato paste
- 1 cooking spray
- 1 large onion finely chopped
- 1 cup frozen mixed vegetables
- 4 ounces mushrooms diced (i used a mix of shiitake and portabello)
- 1 1/2 pounds extra lean ground beef
- 1 cup beef broth
- 2 small bay leaves
- 1 tablespoon worcestershire sauce
- 1 teaspoon fresh rosemary minced
- 1 1/2 pounds potatoes cut into chunks (i used new potatoes)
- 1 tablespoon fresh italian parsley chopped
- 2 tablespoons skim milk
- Carbohydrate 44.3626259090909 g
- Cholesterol 119.589 mg
- Fat 34.37387 g
- Fiber 7.2887069063295 g
- Protein 36.5180711363636 g
- Saturated Fat 13.0969415454545 g
- Serving Size 1 1 Serving (513g)
- Sodium 342.787681818182 mg
- Sugar 37.0739190027614 g
- Trans Fat 5.32967365909093 g
- Calories 630 calories
Cottage pie is a classic comfort food that's perfect for a cold night. It's a hearty and filling dish that's sure to satisfy your hunger. The best part about cottage pie is that it's easy to make and can be tailored to your own taste preferences. You can use ground beef, turkey, or lamb, and you can add any vegetables you like. I personally love adding carrots, celery, and peas to my cottage pie.
To make cottage pie, simply brown the ground meat in a large skillet. Then, add the chopped vegetables and cook until they're softened. Stir in some tomato paste, Worcestershire sauce, and beef broth. Bring the mixture to a simmer and cook until the liquid has thickened. Pour the meat and vegetable mixture into a 9x13 inch baking dish. In a separate bowl, mash some potatoes with milk, butter, and seasonings. Spread the mashed potatoes over the meat mixture and bake the pie in a preheated oven until the potatoes are golden brown. Serve the cottage pie with your favorite sides, such as green peas, corn, or carrots.
Step-by-step
- Heat large saute pan over medium high heat.
- Spray pan liberally with cooking spray, then add 3/4 of the chopped onion, mixed vegetables and mushrooms.
- Cook, stirring constantly, for 2-3 minutes.
- Add beef to pan and cook until browned.
- Add stock, bay leaves, tomato paste, Worcestershire sauce and season with salt and pepper.
- Simmer gently for about an hour, until liquid is absorbed and thickened.
- Remove bay leaves, add fresh rosemary and stir to distribute.
- Remove from heat and allow to cool.
- Preheat oven to 375 degrees. If desired, spray a baking dish with non stick spray and transfer beef and veggies mixture.
- Cook potato with remaining onion in boiling salted water until fork tender.
- Drain, then return pot to stove and stir, allowing any remaining moisture to evaporate.
- Mash potatoes, adding milk, parsley, salt and pepper to taste.
- Spread potatoes over beef mixture.
- Use fork to create a pleasing pattern, then bake 25-30 minutes or until potatoes are golden brown. If potatoes are reluctant to brown, broil briefly until browned. Watch carefully to prevent burning.
