Low Sodium Beef Cottage Pie
Discover the hearty comfort of our Low Sodium Beef Cottage Pie—a lighter, health-conscious spin on the classic dish. This recipe features lean ground beef simmered with a medley of fresh vegetables like carrots, celery, and peas in a rich, low-sodium beef broth infused with aromatic thyme and garlic. Topped with silky, homemade mashed potatoes made with low-fat milk and unsalted butter, this dish is baked to perfection with a golden crust that seals in the rich flavors beneath. Ideal for those seeking a savory, reduced-sodium meal, this family-friendly cottage pie is both easy to prepare and satisfying, offering wholesome ingredients without compromising taste. Perfect for cozy dinners or meal prep, it’s a comforting classic with a modern twist.
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Recipe Information
Ingredients
- 500 g lean ground beef
- 1 medium, finely chopped onion
- 2 medium, peeled and diced carrot
- 2 diced celery stalk
- 2 cloves, minced garlic
- 2 tablespoons tomato paste
- 250 ml low sodium beef broth
- 1 tablespoon Worcestershire sauce
- 150 g frozen peas
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 900 g, peeled and cubed potatoes
- 125 ml low fat milk
- 2 tablespoons unsalted butter
- 1 tablespoon, chopped parsley
Instructions
Preheat your oven to 200°C (392°F).
Place the cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 15-20 minutes.
While the potatoes are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain any excess fat.
Add the chopped onion, carrots, celery, and minced garlic to the beef. Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste, and cook for another 2 minutes.
Pour in the low sodium beef broth and Worcestershire sauce, and stir in the black pepper and dried thyme. Let the mixture simmer for 10 minutes until slightly thickened.
Remove from heat and stir in the frozen peas.
Drain the cooked potatoes and return them to the pot. Add the low fat milk and unsalted butter, then mash until smooth and creamy.
Spread the beef mixture evenly in a baking dish. Spoon the mashed potatoes over the top, spreading them out evenly. Make sure the potatoes touch the edges of the dish to seal in the filling.
Bake in the preheated oven for 25-30 minutes or until the top is golden.
Garnish with chopped parsley before serving.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 259.8 g | 94% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 43.5 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 503 mg | 39% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 6866 mg | 146% | |
*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.
