Individual Cottage Pies
From jo_jo_ba 12 years ago
- 1 1/2 hours to make
- Serves 2
I took this hearty ground beef and potato part of traditional British pub fare and tweaked it just slightly to make it vegetarian and lower fat, but still stick to your ribs and comforting. Making it in individual "pot pie" plates makes portion control, freezing and reheating easy for singles or families where everyone is on a different schedule too!
Ingredients
- 1 large yukon gold potato (or 2 medium), peeled and cubed shopping list
- 1 tbsp sea salt shopping list
- 1 tbsp non fat Greek style yogurt shopping list
- 1 clove garlic, minced shopping list
- 2 green onions, minced shopping list
- 1 tbsp parmesan cheese shopping list
- pinch black pepper shopping list
- 1/2 tbsp dried parsley shopping list
- 1 tbsp olive oil shopping list
- 1/4 large onion, diced shopping list
- 16 baby carrots, diced shopping list
- 200 g Yves' Veggie Cuisine ground round shopping list
- 1 tsp "Better than Bouillon" Vegetarian beef base (or 1 tbsp other vegetarian beef bouillon) mixed with shopping list
- 1/3 cup hot water shopping list
- 1 tsp dried thyme shopping list
- 1/4 tsp allspice shopping list
- 1 tsp worcestershire sauce shopping list
- 1 tbsp ketchup shopping list
- 1/4 cup frozen peas shopping list
How to make it
- Boil potato in a large pot of water with 1 tbsp sea salt.
- Pass through a food mill or ricer (or mash completely smooth).
- Stir in yogurt, garlic, green onions, parmedan, black pepper and dried parsley. Set aside.
- In a large frying pan heat the oil and cook onion and carrots until tender, about 12 minutes. See Photo
- Meanwhile, combineYves' Ground Round, base + water, thyme, allspice, Worcestershire, ketchup, and peas.
- Whe vegetables are done, add to the mince mixtureand stir in thoroughly.
- Divide between two pot pie plates. See Photo
- Dollop half the mashed potato mixture on each pie and spread to cover the filling. See Photo
- To bake immediately / when thawed: preheat oven to 375F and bake (uncovered) 35 minutes.
- Alternatively, wrap well in foil and freeze.
- To heat from frozen: heat oven to 350F and bake, covered 1 hour, then uncover, raise oven to 400F and abke 10-15 minutes
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