This is a classic recipe that I haven't changed that much. I use grass-fed beef or lamb from Aldi. I use a little blackstrap molasses since that's a healthy sweetener I always have. Also, instead of opening a can of tomato paste, using 1 tsp, and then losing the rest in your fridge until it becomes moldy, you can just buy tomato powder and save money by preventing waste. Also, you can buy minced garlic freeze-dried now, and have it any time you run out of garlic. I use golden potatoes instead of Russet since golden potatoes have a lower glycemic index and are less likely to cause a blood sugar spike, which in turn prevents you from having a blood sugar crash and getting hungry later. You can do this recipe in an oven, or save on the electric bill and use an air-fryer. Air-fryers pay for themselves in energy savings eventually, and they don't require pre-heating, perfect for single serving meals. Other things that pay for themselves eventually include kettles, portable induction burners and pressure cookers. This recipe makes one serving and has about 550 calories.

Cottage Pie(or Shepherd's Pie)

Ingredients:

Meat Filling:

• 4 oz (113g) ground beef(or ground lamb for Shepherd's Pie)
• 1/4 cup (40g) diced onion
• 1/4 cup (40g) diced carrot
• 2 tbsp (20g) frozen peas
• 1 clove garlic, minced(or 1 tsp freeze-dried minced garlic)
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1/4 tsp dried thyme
• 1/4 cup (60g) vegetable or beef broth
• 1/2 tsp blackstrap molasses
• 1/2 tsp Dijon mustard
• 1 tsp tomato powder(or 1 tsp tomato paste)
• 1/2 tsp butter

Potato Topping:

• 4 oz (113g) golden potato (peeled and slice thin)
• 1 tbsp butter
• 1 tbsp milk
• 1 large egg yolk
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

• Prepare the Potato Topping: Boil golden potato in salted water for about 10 minutes, or until fork-tender. Drain and mash with butter, milk, salt, and pepper until smooth. Once slightly cooled, mix in the egg yolk.

• Cook the Meat Filling: In a skillet, melt butter over medium heat. Up the heat to medium-high and sauté the onions and carrots for 3-4 minutes until softened. Add garlic, beef, salt, pepper, paprika, and thyme. Brown the beef, breaking it up as it cooks. Stir in tomato powder/tomato paste, Dijon mustard, blackstrap molasses, and beef broth. Simmer until thickened (about 5 minutes). Stir in peas just before assembling so they keep their color and texture.

• Assemble & Bake: Spread the beef mixture in a small oven-safe dish. Top with the mashed golden potato, smoothing it over the surface. Air-fry at 375°F (190°C) for 12 minutes, or until golden on top.