Curtis Stone’s Grandma’s Cottage Pie

Grandma’s Cottage Pie

(Makes 6 servings)

12 ounces ground beef (15% fat)

2 medium carrots, peeled, cut into small dice (about 1 cup)

1 small onion, cut into small dice (about ½ cup)

2 garlic cloves, finely chopped

2 teaspoons chopped fresh thyme leaves, divided

2 tablespoons tomato paste

1 tablespoon all-purpose flour

1 ½ cups reduced-sodium beef broth

2 teaspoons Worcestershire sauce

1 ¼ pound Yukon gold potatoes, peeled, cut into 2-inch pieces

¾ cup low-fat milk, warm

2 tablespoons melted butter

 

To make beef filling:

Heat large heavy skillet over high heat. Add beef and cook, stirring to break it up into pieces, for about 4 minutes, or until cooked and beginning to brown. Pour off all but 2 teaspoons of pan drippings. Add carrots, onion, garlic, and 1 teaspoon thyme. Cook, stirring often, for about 6 minutes, or until vegetables are tender.

Stir in tomato paste and then flour and cook for 1 minute. Add broth and Worcestershire sauce and simmer for about 6 minutes, or until vegetables are completely tender and sauce has reduced and is just coating vegetables. Season with salt and pepper. Transfer to a 9-inch-diameter pie dish.

 

To cook potatoes and finish dish:

Place potatoes in large saucepan and add enough cold salted water to cover them by 1 inch. Bring water to simmer over high heat, then reduce heat to medium and simmer for 15 to 20 minutes, or until potatoes are tender.

Drain potatoes in strainer and set strainer over hot saucepan to evaporate excess water. Return potatoes to saucepan and mash potatoes. Stir in milk, butter, and remaining 1 teaspoon thyme to form creamy consistency. Season with salt and pepper.

Preheat broiler. Spread mashed potatoes over beef filling. Broil for about 6 minutes, or until top is crispy and golden.

 

Per serving
Calories: 359
Total Fat: 13 g
Saturated Fat: 6 g
Sodium: 130 mg
Carbohydrate: 43 g
Fiber: 2 g
Protein: 18 g

Diabetic Exchanges: 1 starch, 1.5 lean meat, 1 vegetable, 2 fat