English Cottage Pie

Cooking Light- Thanksgiving Leftovers idea

English Cottage Pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon all-purpose flour

  • 1

    tablespoon butter, softened

  • Cooking spray

  • cups chopped onion

  • ½

    cup 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

  • ¼

    teaspoon freshly ground black pepper

  • ¼

    cup chopped fresh parsley

  • 1

    tablespoon fresh thyme leaves

  • ½

    teaspoon salt

  • 3

    cups leftover mashed potatoes

  • ¾

    cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided

  • Paprika (optional)

Directions

1. Preheat oven to 350°. 2. Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 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 1 minute or until thick, stirring constantly. 3. 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 cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.


Nutrition

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