Cottage Pie
Details
- Serving Size:   8
- Weight Watchers:   15 Points
Ingredients
- 2 lbs. ground beef - 85% lean
- 2 Tbsp. canola oil
- 1 Tbsp. each minced garlic and fresh thyme
- 3 Tbsp. all-purpose flour
- 2 Tbsp. tomato paste
- 1 can diced tomatoes (14.5 oz.)
- 1 cup low-sodium chicken broth
- 1/2 cup dry red wine
- 1 Tbsp. Worcestershire sauce
- 2 tsp. Dijon mustard
- 1 cup frozen green peas
- 1/4 tsp. coriander
- 1/4 tsp. ground ginger
- 1/8 tsp. cinnamon
- 1 pkg. (24 oz.) frozen russet potatoes
- 3 Tbsp. butter
- 1/3 cup milk
- 1 cup shredded white Cheddar Cheese
- Salt and Pepper to taste
- 1 cup each, diced onion, carrot, and celery
Instructions
Preheat oven to 400 degrees F. Coat a 2 quart baking dish with non-stick spray.
Brown ground beef in a saute pan over medium-high heat 8-10 minutes, or until no longer pink.
Drain fat and transfer beef to a paper-towel lined plate.
Heat 2 Tbsp. oil in same pan over medium heat.
Add onion, carrot and celery and sweat; about 5 minutes.
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