Prep 10 mins
Cook 20 mins
Authentic British recipe
- butter-flavored cooking spray
- 118.29 ml chopped onion
- 340.19 g ground sirloin
- 59.14 ml low sodium beef broth or 59.14 ml homemade beef broth
- 4.92 ml Angostura low-sodium worcestershire sauce
- 7.39 ml tomato paste
- fresh ground pepper
- 340.19 g russet potato, peeled and cut into equal size pieces
- 2 garlic cloves, cut in half
- 28.39 ml skim milk
- 28.34 g egg substitute
- 1.23 ml kosher salt (optional)
- 118.29 ml thawed frozen baby peas
- Preheat oven to 425°F (220°C), Gas Mark 7.
- Coat a nonstick skillet with cooking spray.
- Add the onions, and sauté until they wilt.
- Add the meat and cook, separating with a wooden spoon until meat has turned brown.
- Strain the beef mixture of all fat and liquid.
- Return to the skillet.
- Add the broth, Worcestershire sauce, tomato paste, and pepper.
- Set aside.
- Boil the potatoes with the garlic in lightly salted water until done.
- Drain the potatoes and remove the garlic.
- Mash the potatoes with the milk and egg substitute.
- Season to taste.
- Place the meat mixture in the bottom of oven-proof casserole.
- Top with peas and then spread with mashed potatoes.
- Coat with cooking spray.
- Bake for 17 to 23 minutes until heated through and top is nicely browned.
Despite the aparent dilema over whether this should be called Cottage pie, or Shepherds pie, I was still able to somehow enjoy the recipe even though my head was spinning over this crisis. I really thought it was good. I did add a clove of garlic while the meat was cooking, but I love garlic.
This recipe was exceptional! My fiance begged to take the leftovers for lunch the next day!
My family loved this...definately a keeper...used green beans instead of peas and more vegetables than what your recipe calls for...am using the mashed potato part of the recipe all the time now to make mashed potatoes with dinner.