English Cottage Pie

English Cottage Pie Recipe
Photo: John Autry; Styling: Leigh Ann Ross
Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub-food staple. Ground beef is traditionally used, but lean ground turkey will work, as well. Brown the crust under the broiler for a minute or two, if you like. This English Coggate Pie will have you coming back for more! seconds.


6 servings (serving size: 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 288
Fat 10 g
Satfat 5.6 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 24.1 g
Carbohydrate 29.9 g
Fiber 4 g
Cholesterol 60 mg
Iron 2.8 mg
Sodium 626 mg
Calcium 164 mg


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
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
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.

Maureen Callahan,

Cooking Light

November 2010
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