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English Cottage Pie

Photo: John Autry; Styling: Leigh Ann Ross
Yield

6 servings (serving size: 2/3 cup)

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. 

Ingredients

  • 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)

Nutrition 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

How to Make It

  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.