Individual Cottage Pies
85 mins (prep 40, cooking 45)
22 ingredients
2 servings
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!

Categories:  for-1-or-2 , north-american , comfort-food , taste~mood , <-4-hours , savory-pies , one-dish-meal , diabetic , soy~tofu , oamc~freezer~make-ahead , time-to-make , european , main-dish , beans , number-of-servings , inexpensive , potato , vegetarian , savory , vegetable , english ,
Share on Newzsocial



Serving Size (176.36 g)
Servings 2
Amount per Serving
Calories 217.79 Calories from Fat 143.64
% Daily Value *
Total Fat 15.96g 49.12%
Saturated Fat 3.55g 35.52%
Trans Fat 0.01g %
Cholesterol 8.13mg 5.42%
Sodium 240.87mg 20.07%
Total Carbohydrate 13.95g 9.3%
Dietary Fiber 1.95 g 15.57%
Sugars 3.45 g %
Protein 5.56g 22.26%
Vitamin A 397.48IU% Vitamin C 4.2mg%
Calcium 79.16mg% Iron 1.04mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, yukon gold potato, minced chives, dried parsley, large, baby carrots, vegetarian ground beef, vegetable bouillon, hot water, dried thyme