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. 

Maureen Callahan
Recipe by Cooking Light

Gallery

John Autry; Styling: Leigh Ann Ross

Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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 Facts

288 calories; fat 10g; saturated fat 5.6g; mono fat 2.3g; poly fat 0.5g; protein 24.1g; carbohydrates 29.9g; fiber 4g; cholesterol 60mg; iron 2.8mg; sodium 626mg; calcium 164mg.