Preheat oven to 350 degrees F. In a large skillet over high heat, saute the ground beef, breaking up the pieces with a wooden spoon, until it loses its raw appearance. Drain and set aside.
In a large pot over low heat, melt 2 tablespoons of the butter. Add the onions, carrots, leeks, and celery and cook, covered, for 20 minutes, stirring occasionally. Do not brown. Stir in the beef, chicken broth, and tomato puree. Season with salt & pepper.
Pour the mixture into a 17 by 11 by 2-inch baking dish and bake for 15 minutes, stirring occasionally. Remove form the oven and stir in the peas.
Meanwhile, cook the potatoes in lightly salted water until soft. Mash the potatoes or press thru a food mill. Stir in the milk and cream to get a creamy consistency. Stir in the remaining butter and season with salt, pepper, and nutmeg. Spread the mashed potatoes o top of the meat. Using a fork, draw a crisscross pattern on top of the mashed potatoes. Bake in the oven for 35 to 45 minutes or until cottage pie is golden and bubbly. Serve Immediately
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|Serving Size: 1 Serving (754g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 498 (49%)|
|Amt Per Serving||% DV|
|Total Fat 55.3g||74 %|
|Saturated Fat 23.6g||118 %|
|Monounsaturated Fat 21g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 275.9mg||85 %|
|Sodium 385.1mg||13 %|
|Potassium 2271.7mg||60 %|
|Total Carbohydrate 54g||16 %|
|Dietary Fiber 8.3g||33 %|
|Sugars, other 45.7g|
|Protein 74.3g||106 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1018
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