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English Cottage Pie


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  • 1 tablespoon all purpose flour
  • 1 tablespoon butter softed
  • cooking spray
  • 1 1/2 cups chopped onion
  • 1/2 cups chopped carrot
  • 1 8 ounce package cremini or button mushrooms thinly sliced
  • 1 pound extra lean ground beef
  • 2 tablespoons no salt added tomato paste
  • 1 cup fat free, lower sodium beef broth
  • 1/4 teaspoom freshly ground black pepper
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon salt
  • 3 cups leftover mashed potatoes
  • 3/4 cup (3 ounces) shredded reduced fat sharp white cheddar cheese divided
  • Paprika (optional)



Step 1

Preheat oven to 350 degrees
Combine flour and butter, stir well. Heat a large nonstick skillet over medium high heat. coat pan with cooking spray. Add onion and carrots, saute 5 minutes. Add mushroom saute 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan, cook 5 minutes or until browned. stirring to crumble. Stir in tomato paste and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture and cook for one minute or until thick, stirring constantly.
Spoon meat mixture into an 8 inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. combine the potatoes and half of the cheese, spread the potato mixture evenly over meat mixture. Top with remaining cheese. sprinkle with paprika, if desired. Bake at 350 degrees for 20 minutes or until bubbly.


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