Thursday, May 18, 2017

Friday Food: English Cottage Pie

This is going out there for us a little bit but if you check out the newsletter (or just Clinically Pressed) we think you will make the connection.  So with that this one has a lot of working pieces but it looks like it will be all worth it in the end.  Check it out and try something new this week when it comes to food.

-1 tbsp all-purpose flour
-1 tbsp butter, softened
-Cooking Spray
-1 1/2 cups chopped onion
-1/2 cup chopped carrot
-1 (8oz) package cremini or button mushrooms, thinly sliced
-1 lb extra-lean ground beef
-2 tbsp no-salt-added tomato paste
-1 cup fat-free, lower sodium beef broth
-1/4 tsp freshly ground black pepper
-1/4 cup chopped fresh parsley
-1 tbsp fresh thyme leaves
-1/2 tsp salt
-3 cups leftover mashed potatoes
-3/4 cup (3 ounces) shredded reduced-fat sharp white cheddar cheese
-Parprika (optional)

The Game Plan:
-Preheat oven to 350deg
-Combine flour and butter; stir well.
-Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray.
-Add onion and carrot; saute 5 minutes.  Add mushrooms; saute for 5 minutes or until lightly browned. Remove vegetables from skillet.
-Add beef to pan; cook 5 minutes or until browned, stirring to crumble.
-Sitr 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.
-Spoon meat mixture into a 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 350deg for 20 minutes or until bubbly.



No comments: