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English Cottage Pie

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English Cottage Pie


1 tablespoon all-purpose flour
1 tablespoon softened butter
Cooking Spray
1 ½ cups chopped onion
½ cup chopped carrots
1 pack cremini or champignons, thinly sliced (8 oz)
1 pound lean ground beef
2 tablespoons unsalted tomato paste
1 cup low-fat, low-sodium beef broth
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh parsley
1 tablespoon fresh thyme leaves
½ teaspoon salt
3 cups remaining mashed potatoes
¾ cup (3 oz) grated, tangy, low-fat white cheddar cheese, divided
Paprika (optional)

To make

Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub staple. Traditionally, ground beef is used, but low-fat ground turkey is also suitable. If desired, brown the cake under the roasting rack for a minute or two.
Preheat the oven to 350 degrees.Combine flour and butter; mix well. Preheat a large nonstick skillet over medium-high heat. Brush the mold with cooking spray. Add the onion and carrot; simmer for 5 minutes. Add the mushrooms; saute for 5 minutes or until lightly browned. Remove the vegetables from the pan. Add the beef to the pan; cook for 5 minutes or until it is lightly browned, stirring until it crumbles. Add the tomato paste and cook for 3 minutes. Add the broth and pepper. Return the vegetables to the pan and bring to a boil. Add the parsley, thyme and salt. Add the flour mixture and cook for 1 minute or until thickened, stirring constantly.Spoon the meat mixture into an 8-inch square glass or ceramic baking dish, smeared with cooking spray to spread evenly. Combine the potatoes and half the cheese; spread the potato mixture evenly over the meat mixture. Top with the remaining cheese. If desired, sprinkle with paprika. Bake at 350 ° C for 20 minutes or until bubbles form.
  Views: 14
  Published: 11/20/2023 7:50 PM

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