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Beef Cottage Pie
Recipes
Beef Cottage Pie
6 servings
55 minutes total

Ingredients

  • 1 (16 oz) bag parsnips
  • 1 medium gold potato (about 8 oz)
  • 2 tablespoons water
  • 2 tablespoons fresh chives
  • 6 cloves garlic
  • 8 oz sliced fresh baby portabella mushrooms
  • 2 teaspoons canola oil
  • 1 cup diced fresh yellow onions
  • 2 oz reduced-fat white cheddar cheese
  • ¾ lb lean ground beef (7% fat)
  • 1 teaspoon kosher salt, divided
  • 1 ½ cups unsalted beef stock
  • 2 tablespoons cornstarch
  • 2 cups frozen peas & carrots
  • ½ cup nonfat plain Greek yogurt

Steps

    1. Peel parsnips and potato, then cut into small cubes. Place parsnips, potatoes, and water in microwave-safe bowl; cover and microwave on HIGH 10–12 minutes until vegetables are tender when pierced with fork. Meanwhile, chop chives, garlic, and mushrooms finely.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add garlic and onions; cook and stir 4–5 minutes until lightly browned. Stir in mushrooms; cook and stir 3–4 minutes until browned. Shred cheese (½ cup).
    3. Preheat oven to 425°F. Add beef and ½ teaspoon salt to mushroom mixture; cook 4–5 minutes, stirring to crumble meat, until no pink remains. Combine stock and cornstarch until blended; stir into beef mixture and bring to a boil. Stir in peas and carrots, then transfer mixture to 2-quart baking dish.
    4. Drain parsnips and potatoes, then mash with potato masher (or electric mixer) until smooth; stir in yogurt, cheese, chives, and remaining ½ teaspoon salt. Spread parsnip-potato mixture over beef mixture; bake 12–15 minutes until filling is bubbly, top is lightly browned, and meat is 160°F. Serve.

Amount per ⅙ recipe serving: Calories 280, Total Fat 8g, Sat Fat 3g, Trans Fat 0g, Chol 40mg, Sodium 360mg, Total Carb 32g, Fiber 6g, Total Sugar 8g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 0%, Calc 15%, Iron 15%, Potassium 15%