Easy Cottage Pie

The variety bug has bitten me lately, and I've been scouring blogs, recipe sites, and more looking for something new to introduce into our meal rotation. It doesn't need to be fancy, and tonight's dinner definitely wasn't, but I found it quite tasty. Turns out the Man doesn't particularly like "this kind of dish" - so I suppose it was good it didn't have any spendy ingredients in it, but it was warm, filling, and best of all - fit well into my meal guidelines.

Modestly adapted from the Framed Cooks.

• 1 lb extra lean ground beef
• 1/2 medium onion, chopped
• 2 large carrots, peeled and chopped
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 2 tbsp tomato paste
• 2 tbsp flour
• 1 tbsp Worcestershire sauce
• 2 medium russet potatoes - peeled and cubed
• 1/3 cup milk
• 2 tbsp butter, divided
• salt and pepper

Preheat oven to 425F. 

Brown ground beef in large skillet then drain and set aside - reserve 1 tbsp drippings in pan.
Saute onion in reserved drippings and 2 tsp butter. As onion turns translucent, add carrots. Saute for about 5 minutes, until carrot softens. Add tomato paste, flour, and 1/4 cup water. Stir until paste and flour are well blended. Cook for 2 to 3 minutes. Add back ground beef,Wworcestershire sauce, and 1.5 cups water. Simmer 5 minutes until sauce thickens. Mix in corn and peas, simmer 5 more minutes.

While mixture simmers, bring potatoes to a boil in salted water. Reduce heat and cover, simmering for 15-20 minutes. Drain potatoes, mix in remaining butter and slowly add 1/3 cup milk while you mash or whip the potatoes. Add approx 1 tsp salt and 1/4 tsp black pepper.

Spoon beef mixture into 9 inch pie or cake pan, or 8x8 square baker. Spread potatoes on top.

Bake in 425F oven for 30 minutes until hot and bubbly. Makes 6 servings.

Nutritional information: (1/6 recipe) - 227 calories, 7.3g fat, 21g carbohydrates, 4g sugars, 19.2g protein