As a disclaimer, I will admit cottage pie is not a healthy meal, but it is great for giving you those good feels in your soul with this classic. Whenever I’m in a rut, or it’s a rainy, dreary day, nothing makes me feel more cozy and warm than this childhood favorite. The only difference between cottage pie and shepherd’s pie is the used meat; shepherds look after sheep, so that dish uses lamb. When you hear the phrase meat and potatoes, it doesn’t get much more exact than this dish. Personally, I use this dish to get my children to eat more vegetables, so if you run into that issue, give this meal a try. For more great recipes and fitness routines or tips, head over to BalanceKG, where we have all the information you need to live a happier and healthier life.
Cottage Pie Ingredients
- Potatoes – 3 peeled and cubed
- Butter – 2 tbsp
- 2% Milk – 3/4 cup
- Olive Oil – 1/2 tbsp
- Onion – 1 diced
- Carrots – 3 peeled and diced
- Garlic – 2 cloves minced
- Ground Beef – 1 pound
- Flour – 1 tbsp
- Tomato Paste – 2 tbsp
- Beef Broth – 1 cup
- Worcestershire – 1 tsp
- Rosemary – 1 tsp chopped
- Peas – 1 cup
- Salt – to taste
- Pepper – to taste
Directions
- Preheat oven to 400 degrees
- Make mashed potatoes, adding salt, pepper, and butter. Set aside
- In a large pan, over medium heat, add the olive oil
- Add the diced onion, diced carrots and minced garlic. cook for approximately 5 minutes
- Add the ground beef and cook until no longer pink
- Mix in the flour and tomato paste, stirring until combined
- Add the beef broth, Worchestershire and rosemary, simmer for 15 minutes
- Add peas, salt and pepper
- Pour the mixture into a large baking dish, spread in an even layer
- Cover the contents with an even layer of mashed potatoes
- Bake for 20 minutes
*As a tasty, albeit not healthy addition, cover the top of the mashed potatoes with your favorite cheese before the final bake.
