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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Leftover mashed potatoes are mixed with white cheddar cheese to form the top crust for this British pub-food staple. Ground beef is traditionally used, but lean ground turkey will work, as well. Brown the crust under the broiler for a minute or two, if you like. This English Coggate Pie will have you coming back for more! seconds. Ingredients:
1 tablespoon all-purpose flour |
1 tablespoon butter, softened |
cooking spray |
1 1/2 cups chopped onion |
1/2 cup chopped carrot |
1 (8-ounce) package cremini or button mushrooms, thinly sliced |
1 pound extra-lean ground beef |
2 tablespoons no-salt-added tomato paste |
1 cup fat-free, lower-sodium beef broth |
1/4 teaspoon freshly ground black pepper |
1/4 cup chopped fresh parsley |
1 tablespoon fresh thyme leaves |
1/2 teaspoon salt |
3 cups leftover mashed potatoes |
3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese, divided |
paprika (optional) |
Directions:
1. Preheat oven to 350°.
2. Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.
3. Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350° for 20 minutes or until bubbly.
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