Cottage Pie Recipe
450kcal
Ingredients
Meat Filling
- 1 1/2 pounds ground beef, 85% lean
- 1 large yellow onion, finely chopped
- 2 large carrots, peeled and diced
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 1 cup frozen peas
Potato Topping
- 2 1/2 pounds russet potatoes, peeled and quartered
- 1/2 cup whole milk, warmed
- 4 tablespoons unsalted butter, at room temperature
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 teaspoon paprika
Method
- Place the peeled and quartered potatoes in a large pot and cover with cold water by 1 inch; bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until the potatoes are completely tender when pierced with a fork.
- While the potatoes cook, heat a large, oven-safe skillet over medium-high heat; add the ground beef and cook for 5-7 minutes, using a wooden spoon to break it into small crumbles, until no pink remains, then drain off any excess fat.
- Add the chopped onion and diced carrots to the skillet with the beef and cook for 5-7 minutes, stirring occasionally, until the vegetables have softened, then stir in the minced garlic and tomato paste and cook for 1 more minute until fragrant.
- Pour the beef broth and Worcestershire sauce into the skillet, add the rosemary, salt, and pepper, and bring to a simmer; cook for 5 minutes until the liquid has reduced slightly, then stir in the frozen peas and remove the skillet from the heat.
- Drain the cooked potatoes thoroughly and return them to the warm pot; add the warm milk and softened butter and mash with a potato masher until smooth and fluffy, then season with additional salt and pepper to taste.
- Preheat your oven to 400°F (200°C); spread the mashed potatoes evenly over the meat filling in the skillet, then use a fork to create decorative ridges on top and sprinkle with the shredded cheddar cheese and paprika.
- Bake for 20-25 minutes until the filling is bubbling around the edges and the potato topping is golden brown; let the pie rest for 10 minutes on a wire rack before serving to allow it to set.
Nutrition
Calories450kcalCarbohydrates35gProtein25gFat22gSaturated Fat11gPolyunsaturated Fat1gMonounsaturated Fat8gTrans Fat1gCholesterol80mgSodium580mgPotassium900mgFiber5gSugar7gVitamin A120IUVitamin C20mgCalcium150mgIron3.5mg