English Cottage Pie


I have made some variations of these before but particularly love this recipe. I used the steam mash potatoes as a time saver and I also used turkey to cut some fat and calories and it was just as delicious if not more delicious! I served with a side of steamed snow peas.


1 tablespoon all-purpose flour
1 tablespoon butter, softened
Cooking spray
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-ounce) package cremini or button mushrooms, thinly sliced
1 pound extra-lean ground beef or turkey
2 tablespoons no-salt-added tomato paste
1 cup fat-free, lower-sodium beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups leftover mashed potatoes (or steamable mash potatoes found in the frozen foods to save time!)
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided
Paprika (optional)


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.


Sheila in MD said...

SO...I think this looks great but need some advice...I am not a lover of parsley nor thyme-can you suggest a sub for the thyme? I realize it might change the flavor a bit but I am okay with that...my thought is to just skip the parsley altogether. Also wondering if you think it would work with sweet potatoes instead of regular...have some leftover sweets. Thanks-

Sheila in MD

November 16, 2010 at 12:05 PM
Amy said...

Actually you know, I made this without either for someone who also is not a fan or parsley or thyme! It turned out just as great! I am not sure how this will go with sweets. It may off put the meat mixture some, but Im all for experimenting. It may give it the bitter and sweet flavor. I just know it was delicious with the regular mashed potatoes. Thanks for your comments Sheila.

November 17, 2010 at 9:14 PM
Shelby said...

Hi Amy, I saw your post on Cooking Light reviews and came right over to see yours! I am looking at making this recipe today myself and was actually thinking of using our left over turkey myself!

November 26, 2010 at 6:32 AM
Amy said...

Oh yum! Never thought of using turkey! I bet that was great! Let me know how it turns out!

November 28, 2010 at 5:17 PM

Post a Comment