Try this Two-Potato Topped Cottage Pie recipe, or contribute your own.
Suggest a better descriptionPlace all ingredients, except the potatoes, in a large saucepan & bring to a boil. Cover, reduce heat & simmer until the vegetables & barley are tender, about 45 minutes. Preheat the oven to 350F. Transfer the cooked mixture to a lightly oiled casserole dish & top with alternate diagonal rows of both kinds of potato. (For a more decorative look, try piping the potatoes). Bake for 35 to 40 minutes or until the edges bubble & the potatoes are golden brown. Serve immediately.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 6 | ||
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Calories: 202 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1010.3mg | 35 % | |
Potassium 562.3mg | 15 % | |
Total Carbohydrate 39.3g | 12 % | |
Dietary Fiber 6.1g | 25 % | |
Sugars, other 33.2g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 202
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