Low Sodium Cottage Pie with Mashed Potato

Total time1 hr 20 min

Prep time25 min

Cook time55 min

Low Sodium Cottage Pie with Mashed Potato

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Ingredients

4 servings

For the mashed potato topping

2 lbs russet potatoes, peeled and cut into 2-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
4 tbsp unsalted butter
½ cup whole milk, warmed
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the filling

1.5 lbs ground beef (80/20)
2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, peeled and finely diced
2 medium parsnips, peeled and finely diced
2 tbsp all-purpose flour
1 ½ cups chicken broth
1 tbsp apple cider vinegar
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

1 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (200°C). Place the potato chunks in a large pot, cover with cold salted water by at least 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–20 minutes.
2
Drain the potatoes thoroughly and return them to the pot. Add the butter and warmed milk, then mash until smooth and no lumps remain. Season with 1 tsp salt, taste, and adjust. Set aside.

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