Healthy Cottage Pie (Low-Calorie Comfort Food!)
This Healthy Cottage Pie is a lighter twist on the classic comfort food—packed with lean beef, hidden veggies, and a creamy low-fat mashed potato topping. With just 300 calories per serving, it’s family-friendly, budget-friendly, and perfect for meal prep or calorie-conscious diets!
Equipment
- Large skillet or casserole pan
- Wooden spoon
- Mixing bowls
- Potato masher or ricer
- 9×13-inch baking dish
- Oven
Ingredients
- 2 tbsp olive oil (or cooking spray)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 1/2 tablespoon brown sugar (or sweetener)
- 1 teaspoon Italian herbs or dried thyme
- 1 teaspoon salt
- 2 bay leaves
- 500 g lean beef mince (5% fat)
- 140 g tomato puree
- 2 tablespoons balsamic vinegar
- 1 tablespoon soy sauce (or Tamari for gluten-free)
- 1 tablespoon Worcestershire sauce
- 300 g butternut squash, peeled and cubed
- 600 ml beef stock (made with 2 stock cubes)
- 1 tablespoon cornflour mixed with 1 tablespoon cold water
- 900 g floury potatoes, peeled and cubed
- 1 teaspoon salt
- 120 ml reserved potato cooking water
- 150 ml fat-free fromage frais (or low-fat sour cream)
- 2 tablespoons chopped parsley (optional)
- 3 tablespoons grated Parmesan cheese
- to taste salt and pepper
Instructions
- Spray a large casserole dish with olive oil spray. Add chopped onions and cook for 2 minutes until slightly softened.
- Stir in garlic, carrots, celery, salt, herbs, brown sugar, and bay leaves. Cook for 8 minutes, adding a splash of stock if needed.
- Add lean beef mince and cook, breaking it up with a wooden spoon, until browned all over.
- Stir in tomato puree, balsamic vinegar, soy sauce, and Worcestershire sauce. Mix well to coat the meat.
- Stir in butternut squash and beef stock. Bring to a simmer, partially cover, and cook for 30 minutes until squash softens.
- Stir in cornflour slurry and simmer 2 minutes until thickened. Remove bay leaves and mash a few squash pieces for body.
- While the filling simmers, boil potatoes in salted water until tender, about 15 minutes. Drain, reserving ½ cup cooking water.
- Mash potatoes with fromage frais and reserved cooking water until smooth and creamy. Stir in parsley (optional) and season to taste.
- Preheat oven to 220°C/400°F. Spread beef mixture in a baking dish, top with mashed potatoes, and smooth with a spoon. Sprinkle Parmesan over the top.
- Bake for 30–35 minutes until golden brown and bubbling. Let cool 10–15 minutes before serving. Garnish with parsley if desired.
Notes
Pro Tips:
• Use lean 5% fat mince for the best calorie-to-flavor ratio.
• Butternut squash adds sweetness and helps thicken the filling naturally.
• Mash some squash into the sauce for extra body.
• Create ridges on the mash for crispy, golden texture.
• Let rest before serving to set layers. Storage:
Refrigerate up to 3 days, or freeze for 2 months. Bake straight from frozen at 400°F (200°C) for 30–35 minutes.
• Use lean 5% fat mince for the best calorie-to-flavor ratio.
• Butternut squash adds sweetness and helps thicken the filling naturally.
• Mash some squash into the sauce for extra body.
• Create ridges on the mash for crispy, golden texture.
• Let rest before serving to set layers. Storage:
Refrigerate up to 3 days, or freeze for 2 months. Bake straight from frozen at 400°F (200°C) for 30–35 minutes.