Lightened Up Cottage Pie with Golden Mash for 2
Indulge in comfort food made healthier with this Lightened Up Cottage Pie with Golden Mash for 2. Perfectly portioned for an intimate meal, this recipe features a lean ground beef filling simmered with aromatic veggies, garlic, and a splash of Worcestershire sauce for rich flavor. The topping is a luscious blend of creamy mashed potatoes and sweet potato, whipped with Greek yogurt for a guilt-free twist. Baked to golden perfection, this lighter take on the classic cottage pie is just as satisfying, yet lower in fat and packed with wholesome goodness. Ready in under an hour, it's a nourishing and hearty dish that’s perfect for cozy weeknight dinners or date night. Garnish with fresh parsley for a bright finishing touch!
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Recipe Information
Ingredients
- 200 grams lean ground beef
- 1 teaspoon olive oil
- 1 small onion, finely diced
- 1 medium carrot, finely diced
- 1 medium celery stalk, finely diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 150 ml low-sodium beef stock
- 1 teaspoon Worcestershire sauce
- 50 grams frozen peas
- 2 medium potatoes, peeled and diced
- 1 small sweet potato, peeled and diced
- 2 tablespoons Greek yogurt
- 2 tablespoons milk
- to taste salt
- to taste black pepper
- 1 teaspoon fresh parsley, chopped (optional)
Instructions
Preheat your oven to 200°C (400°F).
In a medium skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, cooking for 5 minutes until softened.
Add the minced garlic and cook for another minute until fragrant.
Increase the heat to medium-high and add the lean ground beef, breaking it into small pieces. Cook until browned, about 5 minutes.
Stir in the tomato paste, low-sodium beef stock, and Worcestershire sauce. Bring to a simmer and cook for 10 minutes, allowing the mixture to thicken slightly. Stir in the frozen peas and season with salt and black pepper to taste. Remove from heat.
While the meat mixture is cooking, place the diced potatoes and sweet potato in a pot of salted water. Bring to a boil and cook for 10-12 minutes, or until tender.
Drain the potatoes and sweet potato, then mash them together with Greek yogurt, milk, and a pinch of salt and pepper. Mash until smooth and creamy.
Transfer the beef mixture to a small ovenproof dish, spreading it evenly. Top with the potato mash, smoothing it out with the back of a spoon.
Bake in the preheated oven for 15-20 minutes, or until the mash is lightly golden and the filling is bubbling.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 14% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 11.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 111 mg | 9% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 1301 mg | 28% | |
*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.
