Old English Cottage Pie
4 large Russset potatoes, peeled and diced
3 tbsp corn oil margarine
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 c. nonfat skim milk
3 c. (12-oz) grated fat-free sharp Cheddar cheese
1-1/2 c. low-fat cottage cheese
1 medium onion, finely chopped (1-1/2 cups)
2 medium carrots, grated, or finely chopped (1-1/2 cups)
1-1/2 lb. lean ground round
4 c. (1 lb.) sliced, fresh mushrooms
1/4 c. sherry
Paprika
Preheat oven to dg350.
Boil potatoes in large pot until tender (about 10 minutes). Drain
thoroughly and return to pot. Add margarine, 1/2 teaspoon salt, 1/4
teaspoon pepper, milk and 1 cup grated cheese and mash thoroughly.
Blend in cottage cheese and again, mix well; set aside.
In heavy skillet, cook onion and carrot, covered, over low heat,
until onion is translucent 10-15 minutes. Stir occasionally and add a
little water if necessary to prevent scortching. Add meat and cook,
uncovered, stirring to keep mixture crumbly. Add remaining salt and
pepper and mix well. Cook until meat is no longer pink. Spoon meat
mixture into a colander lined with paper towels to absorb any grease.
In same skillet, cook mushrooms, and sherry. Cook, covered, over
medium heat, stirring occasionally, until mushrooms are soft. Uncover
and continue to cook until all sherry is absorbed, about 15 minutes.
To assemble; spread 2 cups mashed potato mixture into bottom of
3-quart flat baking dish which has been sprayed with nonstick
vegetable coating. Spread meat mixture evenly over potatoes. Top with
1/4 cup remaining cheese. Top that with mushrooms. Top mushrooms with
remaining potato mixture. Sprinkle remaining cheese evenly over top
and lightly dust with paprika. Bake in preheated oven about 40 minutes
or until top is nicely browned. Allow to stand 10-15 minutes before
serving.
Yield 8 servings--1-1/2 cups each.
Calories per serving 480.
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