Recipe by Mille®
Authentic British recipe
Top Review by Kevin Young
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.
- 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
Directions See How It's Made
- 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.