English Cottage Pie

Ingredients

• 3 tsp Italian seasoningNutrition
• 2 oz extra sharp cheddar, finely shreddedNutrition
• 1/2 cup 1% lowfat milkNutrition
• 2 tbsps butter, softenedNutrition
• 1/4 tsp ground cinnamonNutrition
• 1 dash black pepperNutrition
• 1 dash saltNutrition
• 1 1/2 cups beef brothNutrition
• 1 tbsp Worcestershire sauceNutrition
• 3 medium carrots, dicedNutrition
• 1 medium onion, dicedNutrition
• 2 tbsps fresh parsley, choppedNutrition
• 1/2 cup peasNutrition
• 3 potatoes, peeled and dicedNutrition
• 1 tbsp ketchupNutrition
• 0.12 cup flourNutrition
• 1 lb lean ground beefNutrition

Directions

1. 1Preheat oven to 400° F (200° C).
2. 2To make meat filling: place a large skillet over medium heat. Crumble in ground beef and sauté 1 minute. Add onion and carrot, then continue to sauté until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.
3. 3In a small bowl, combine beef broth, Worcestershire sauce and ketchup. Mix together, then add to beef mixture. Add salt and pepper to taste.
4. 4Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Add peas to mixture. Spoon mixture into a 9 inch pie plate.
5. 5To make potato topping: place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.
6. 6Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.
7. 7Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.
8. 8Serve with garden peas.

Nutrition per serving

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