cottage pie
an easy cotage pie recipe is made with a fluffy mashed potato crust & a ground beef and veggie filling.
Servings: 6 servings
Ingredients
Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- ½ cup milk (i used almond)
- ¼ cup butter (i used vegan butter)
- salt & pepper, to taste
Meat Filling
- 2 tbsp olive oil
- 1 large onion, diced
- 3 large garlic cloves, minced
- 2 large carrots, peeled & diced
- 1 ½ pounds ground beef
- 1 tsp salt
- ¼ tsp pepper
- 1 cup broth (i used beef broth)
- 1 ½ tbsp tomato paste
- 1 tbsp worcestershire sauce
- 2 tsp fresh rosemary, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1 cup frozen peas
- ½ cup frozen corn
Instructions
- preheat the oven to 400 degrees fahrenheit
- put the potatoes in a pot on the stove and cover with cold water and bring to a boil on high heat. cook for 12-15 minutes, or until the potatoes are soft when pierced with a fork
- drain the potatoes, then return to the pot. add the milk, butter, salt and pepper and mash until creamy
- in a large oven-safe saute pan, heat the oil on medium heat. add the onion & garlic and saute for about a minute. add the diced carrots, diced celery, and ground beef. cook for 8-10 minutes or until the meat is browned. break up the meat while cooking with a spatula
- drain the fat from the pan and add the broth, tomato paste, worcestershire sauce, rosemary, thyme, salt and pepper. Simmer for about 4-6 minutes, until the sauce has thickened
- add the frozen peas & corn and stir together. turn off the stove and use the back of your spatula to flatten the meat mixture into a single layer
- dollop the mashed potatoes on top of the meat and use a spoon or spatula to spread it flat to the edges
- bake the cotage pie until slightly golden, about 25-30 minutes