English Cottage Pie

I did it.  I actually made it through the last 8 days.  It all started with some cupcakes that I donated for an auction (more on that later…), then the snow storm that shut down schools and made driving almost impossible, Thanksgiving, and then my daughter’s birthday.  Wow, what a week.  Unfortunately, December is almost upon us, and the craziness it about to start all over again…for some of us, this week!

I meant to post this last week as a great way to use up those mashed potatoes from Thanksgiving, but my blog had to take a back seat for a few days.  Nevertheless, this is a great recipe.  I found it in Cooking Light, and it was super easy to make – and tasted wonderful.  I love those one dish meals that taste like you have been cooking all day – yet, I made this after working all day.  You could easily make this with Turkey, but I am sure that everyone is passed that stage.  So – if you are looking for a quick and delicious meal to serve this week, look no further.  At least you can check that off your list.


  • 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)


Preheat oven to 350°.

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.

Serves 6

For a printer-friendly version of this recipe, please click here: English Cottage Pie

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