Low Sodium Beef Cottage Pie

Discover the ultimate comfort food makeover with this Low Sodium Beef Cottage Pie, a heart-healthy twist on the classic recipe. Packed with tender lean ground beef, hearty vegetables like carrots, celery, and peas, and a savory low-sodium beef broth, this dish delivers rich flavor without the extra salt. Topped with velvety mashed potatoes made using low-fat milk and unsalted butter, this wholesome recipe is perfect for those watching their sodium intake but not willing to compromise on taste. Ready in just over an hour, this easy-to-make shepherd's pie alternative is great for a family dinner or meal prep. Garnished with fresh parsley, it’s a satisfying and balanced dish that's as nutritious as it is delicious.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 500 g lean ground beef
• 1 medium, finely chopped onion
• 2 medium, peeled and diced carrot
• 2 diced celery stalk
• 2 cloves, minced garlic
• 2 tablespoons tomato paste
• 250 ml low sodium beef broth
• 1 tablespoon Worcestershire sauce
• 150 g frozen peas
• 0.5 teaspoon freshly ground black pepper
• 1 teaspoon dried thyme
• 900 g, peeled and cubed potatoes
• 125 ml low fat milk
• 2 tablespoons unsalted butter
• 1 tablespoon, chopped parsley

Directions

Step 1

Preheat your oven to 200°C (392°F).

Step 2

Place the cubed potatoes in a large pot and cover with water. Bring to a boil, then reduce the heat and simmer until tender, about 15-20 minutes.

Step 3

While the potatoes are cooking, heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon, about 6-8 minutes. Drain any excess fat.

Step 4

Add the chopped onion, carrots, celery, and minced garlic to the beef. Cook until the vegetables are softened, about 5 minutes.

Step 5

Stir in the tomato paste, and cook for another 2 minutes.

Step 6

Pour in the low sodium beef broth and Worcestershire sauce, and stir in the black pepper and dried thyme. Let the mixture simmer for 10 minutes until slightly thickened.

Step 7

Remove from heat and stir in the frozen peas.

Step 8

Drain the cooked potatoes and return them to the pot. Add the low fat milk and unsalted butter, then mash until smooth and creamy.

Step 9

Spread the beef mixture evenly in a baking dish. Spoon the mashed potatoes over the top, spreading them out evenly. Make sure the potatoes touch the edges of the dish to seal in the filling.

Step 10

Bake in the preheated oven for 25-30 minutes or until the top is golden.

Step 11

Garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2373.1g)

Amount per serving	% Daily Value*
Calories	2166.7

Total Fat 64.3g	0%
Saturated Fat 31.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 378.2mg	0%
Sodium 1011.3mg	0%
Total Carbohydrate 259.8g	0%
Dietary Fiber 36.8g	0%
Total Sugars 43.5g
Protein 145.6g	0%

Vitamin D 65.5IU	0%
Calcium 503.3mg	0%
Iron 27.8mg	0%
Potassium 6865.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 26.5%

Carbs: 47.2%