Low Fat Beef Cottage Pie
Indulge in the comforting flavors of this Low Fat Beef Cottage Pie, a healthier twist on the classic British favorite. Featuring lean ground beef, vibrant veggies like carrots, celery, and peas, and fragrant herbs including fresh rosemary and thyme, this dish is packed with wholesome goodness. The rich beef filling is topped with creamy mashed potatoes made with low-fat milk, creating a lighter yet equally satisfying topping. Perfectly baked until golden and bubbly, this recipe is an ideal choice for a guilt-free family dinner that doesn't compromise on flavor. Ready in 80 minutes, it’s the ultimate combination of hearty and nutritious—a must-try for lovers of healthy comfort food!
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Recipe Information
Ingredients
- 500 g lean ground beef
- 1 medium onion, chopped
- 2 medium carrot, diced
- 2 celery sticks, diced
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 250 ml low-sodium beef broth
- 1 tbsp Worcestershire sauce
- 150 g frozen peas
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- 1 kg potatoes, peeled and chopped
- 150 ml low-fat milk
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
Instructions
Preheat oven to 200°C (390°F).
In a large skillet over medium heat, add the olive oil and sauté the chopped onion, diced carrots, celery, and minced garlic until the vegetables are soft, about 5-7 minutes.
Increase the heat to medium-high, add the lean ground beef to the skillet, and cook until browned, breaking it up with a spoon, about 8-10 minutes.
Stir in the tomato paste, cooking it for a minute, then pour in the beef broth and Worcestershire sauce. Add the thyme and rosemary. Bring the mixture to a simmer and cook for another 15 minutes or until the sauce thickens. Stir in the frozen peas and season with salt and black pepper.
Meanwhile, place the chopped potatoes in a large pot of boiling salted water. Cook until tender, about 15-20 minutes, then drain well.
Mash the cooked potatoes with low-fat milk until smooth. Season with a little more salt and pepper to taste.
Spread the beef mixture evenly in a baking dish. Top with the mashed potatoes, smoothing out the top with a spatula.
Bake in the preheated oven for 25-30 minutes or until the top is golden and the edges are bubbly.
Remove from the oven and let stand for a few minutes before serving.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3421 mg | 149% | |
| Total Carbohydrate | 240.1 g | 87% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 41.5 g | ||
| Protein | 142.6 g | 285% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 493 mg | 38% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6095 mg | 130% | |
*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.
