Healthy Cottage Pie

Why You’ll Love This Recipe

This healthier version keeps all the cozy appeal of cottage pie while boosting nutrition with lean protein, fiber-rich vegetables, and a lighter mash. It’s still hearty and satisfying, but lower in fat and calories than the traditional recipe. Plus, it’s a great make-ahead dish for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lean ground beef or turkey
• Olive oil
• Onion (chopped)
• Garlic (minced)
• Carrots (diced)
• Celery (diced)
• Frozen peas
• Tomato paste
• Low-sodium beef or chicken broth
• Worcestershire sauce
• Fresh thyme or dried thyme
• Salt and pepper
• Potatoes or sweet potatoes (peeled and chopped)
• Milk or unsweetened almond milk
• Butter or olive oil

Directions

1. Preheat oven to 400°F (200°C).
2. Boil potatoes or sweet potatoes until tender, about 15 minutes. Drain and mash with milk and butter or olive oil. Season with salt and pepper.
3. While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery. Cook until softened.
4. Add lean ground meat, breaking it apart, and cook until browned. Drain excess fat if needed.
5. Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5–7 minutes until slightly thickened. Stir in peas.
6. Transfer meat mixture to a baking dish. Spread mashed potatoes evenly on top, using a fork to create texture.
7. Bake for 20–25 minutes, until the topping is lightly golden.
8. Let rest for 5 minutes before serving.

Servings and timing

Serves 6 people.
Prep time: 20 minutes
Cook time: 25 minutes

Variations

• Use cauliflower mash instead of potatoes for lower carbs.
• Add lentils to the filling for extra plant-based protein.
• Make it dairy-free with olive oil and plant-based milk.
• Swap sweet potatoes for a slightly sweet and nutrient-rich topping.
• Use ground chicken for a milder flavor.

Storage/Reheating

Store in the refrigerator for up to 4 days in an airtight container. Reheat in the oven at 350°F (175°C) until hot or in the microwave in short intervals. Freeze before baking for up to 3 months; thaw overnight before cooking as directed.

FAQs

Can I make cottage pie ahead of time?

Yes, assemble it, cover, and refrigerate for up to 24 hours before baking.

Can I freeze cooked cottage pie?

Yes, freeze leftovers in portions for easy reheating.

Is cottage pie the same as shepherd’s pie?

No, shepherd’s pie traditionally uses lamb, while cottage pie uses beef.

Can I add more vegetables?

Absolutely—mushrooms, corn, zucchini, or spinach work well.

Can I make it vegetarian?

Yes, use lentils or plant-based meat alternatives.

How do I make the topping crispier?

Brush lightly with olive oil or butter before baking.

Can I skip the tomato paste?

Yes, but it adds depth of flavor; you can substitute with a little ketchup.

What’s the best potato for mashing?

Yukon Gold or Russet potatoes create a fluffy, creamy mash.

Can I use leftover mashed potatoes?

Yes, it’s a great way to repurpose leftovers.

How do I prevent a watery filling?

Simmer the meat mixture until most of the liquid evaporates before topping with mash.

Conclusion

Healthy Cottage Pie is a lighter yet equally satisfying spin on a beloved comfort dish. Packed with lean protein, fresh vegetables, and a flavorful topping, it’s a wholesome dinner choice that doesn’t sacrifice taste or heartiness.

Healthy Cottage Pie

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A lighter, wholesome version of the classic British cottage pie made with lean ground meat, plenty of vegetables, and a fluffy mashed potato or sweet potato topping for a nutritious yet comforting dinner.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Baking
• Cuisine: British
• Diet: Low Fat

Ingredients

1. 1 lb lean ground beef or turkey
2. 1 tbsp olive oil
3. 1 onion, chopped
4. 2 cloves garlic, minced
5. 2 carrots, diced
6. 2 celery stalks, diced
7. 1 cup frozen peas
8. 2 tbsp tomato paste
9. 1 cup low-sodium beef or chicken broth
10. 1 tbsp Worcestershire sauce
11. 1 tsp fresh thyme or 1/2 tsp dried thyme
12. Salt and pepper, to taste
13. 2 lbs potatoes or sweet potatoes, peeled and chopped
14. 1/2 cup milk or unsweetened almond milk
15. 2 tbsp butter or olive oil

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Instructions

Preheat oven to 400°F (200°C).

1. Boil potatoes or sweet potatoes until tender, about 15 minutes. Drain and mash with milk and butter or olive oil. Season with salt and pepper.
2. While potatoes cook, heat olive oil in a large skillet over medium heat. Add onion, garlic, carrots, and celery; cook until softened.
3. Add lean ground meat, breaking it apart, and cook until browned. Drain excess fat if needed.
4. Stir in tomato paste, broth, Worcestershire sauce, thyme, salt, and pepper. Simmer for 5–7 minutes until slightly thickened. Stir in peas.
5. Transfer meat mixture to a baking dish. Spread mashed potatoes evenly on top, using a fork to create texture.
6. Bake for 20–25 minutes, until the topping is lightly golden.
7. Let rest for 5 minutes before serving.

Notes

1. Use cauliflower mash instead of potatoes for a lower-carb option.
2. Add lentils to the filling for extra plant-based protein.
3. Make it dairy-free with olive oil and plant-based milk.
4. Swap sweet potatoes for a sweeter, nutrient-rich topping.
5. Use ground chicken for a milder flavor.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 310
• Sugar: 5g
• Sodium: 480mg
• Fat: 11g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 21g
• Cholesterol: 55mg