Classic Cottage Pie

Cottage pie is a combination of ground lamb or beef with mashed potatoes, topped with a bubbling layer of cheese is the perfect comfort food. It’s a good remedy for the winter chills.—Shannon Copley, Upper Arlington, Ohio

Classic Cottage Pie Recipe photo by Taste of Home

Ingredients

• 1 pound ground lamb or beef
• 2 medium carrots, finely chopped
• 1 medium onion, finely chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons minced fresh parsley
• 1 tablespoon Italian seasoning
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups reduced-sodium beef broth
• 2 tablespoons dry red wine or additional reduced-sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon brown sugar
• 1/2 cup frozen peas
• TOPPING:
• 4 medium potatoes, peeled and cubed
• 1/2 cup 2% milk
• 1/4 cup butter, cubed
• 3/4 cup shredded cheddar cheese, divided
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Directions

1. In a large skillet, cook lamb, carrots and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in flour, parsley, Italian seasoning, salt and pepper until blended. Gradually add broth and wine; stir in tomato paste and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until thickened, stirring occasionally. Stir in peas.
2. Meanwhile, place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender.
3. Preheat oven to 400°. Transfer meat mixture into a greased 9-in. deep-dish pie plate. Drain potatoes; mash with milk and butter. Stir in 1/2 cup cheese, salt and pepper. Spread over meat mixture; sprinkle with remaining cheese.
4. Place pie plate on a foil-lined baking sheet (plate will be full). Bake 20-25 minutes or until the top is golden brown.

Nutrition Facts

1 each: 408 calories, 22g fat (12g saturated fat), 88mg cholesterol, 728mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 20g protein.