Heart-Healthy Beef Cottage Pie
Indulge in the cozy comfort of a classic cottage pie with a heart-healthy twist! This "Heart-Healthy Beef Cottage Pie" is crafted with lean ground beef, fresh vegetables, and aromatic herbs like thyme and rosemary, all brought together with a savory touch of low-sodium beef broth. Topped with creamy mashed potatoes made with skim milk and olive oil, this lighter version skips the butter while delivering full flavor and wholesome satisfaction. Perfectly baked to a golden finish, this dish is ideal for anyone looking to enjoy a nutritious yet delicious twist on a traditional favorite, with reduced salt and fat to support your wellness goals. Ready in just over an hour, it's a family-friendly meal packed with nutrients and comforting flavors!
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Recipe Information
Ingredients
- 500 grams Lean ground beef
- 2 tablespoons Olive oil
- 1 medium Onion
- 3 Garlic cloves
- 2 medium Carrots
- 2 Celery stalks
- 1 cup Frozen peas
- 1 cup Low-sodium beef broth
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 4 medium Potatoes
- 0.5 cup Skim milk
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat the oven to 200°C (400°F).
Peel and dice the potatoes. Place them in a pot of boiling water and cook until tender, about 15 minutes.
While the potatoes are cooking, heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the chopped onion, minced garlic, diced carrots, and sliced celery to the pan. Sauté for 5 minutes or until the vegetables are beginning to soften.
Increase the heat to medium-high and add the lean ground beef to the pan. Cook until browned, breaking it apart as it cooks, about 7 minutes.
Stir in the tomato paste, thyme, and rosemary. Cook for another 2 minutes to infuse the flavors.
Pour in the low-sodium beef broth and bring the mixture to a simmer. Add the frozen peas, cover, and let cook for an additional 5 minutes.
By now, the potatoes should be tender. Drain them and return to the pot. Add the remaining tablespoon of olive oil and skim milk. Mash until smooth and season with salt and pepper.
Pour the meat mixture into an ovenproof dish, spreading it evenly.
Top with the mashed potatoes, smoothing out with a spatula.
Bake in the preheated oven for 20 minutes or until the potato topping turns golden.
Garnish with chopped fresh parsley before serving.
Let cool slightly before serving to allow the flavors to set.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 314 mg | 104% | |
| Sodium | 1986 mg | 86% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 43.8 g | ||
| Protein | 144.2 g | 288% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 525 mg | 40% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 6424 mg | 137% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
