Cottage Pie
It doesn't photograph well, but it's a delicious cottage pie that's perfect for a cold wintry evening
Ingredients
Meat Filling
- 1 tbsp olive oil
- 1 cup chopped onion
- 1 pound lean ground beef
- 1 tbsp fresh parsley, chopped
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Worcestershire sauce
- 3 cloves minced garlic
- 2 tbsp flour
- 1/3 cup tomato paste
- 1 cup beef broth
- 1 bag frozen peas and carrots
Potato Topping
- 3 large yellow potatoes, peeled and cubed
- 5 tbsp butter
- 1/3 cup milk
- 1/4 cup Greek yogurt or sour cream
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup parmigiana reggiano
Instructions
- Place a pot with water on to boil.
- Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onions and cook 5 minutes, stirring occasionally.
- Add ground beef and break into small pieces. Add parsley, rosemary, thyme, salt and pepper and stir well. Cook for 5-6 minutes until meat is browned.
- Add Worcestershire sauce and garlic. Cook for one minute. Add flour and tomato pasted and stir well.
- Add broth and frozen veggies. Bring to a boil and them simmer for five minutes, stirring occasionally.
- Set meat mixture aside. Preheat oven to 400 degrees.
- Add potatoes to boiling water and cook until fork tender, about 10-12 minutes.
- Drain potatoes well and return to hot pot. Add butter, milk, yogurt or sour cream. Mash and stir potatoes until mixed together. Add cheese and stir to combine.
- Pour meat mixture into an 8"x12" baking dish. Spread evenly. Spoon mashed potatoes on top and spread evenly. Garnish with additional chopped parsley.
- Bake uncovered for 20-25 minutes. Cool for 10 minutes before serving.
Notes
- Cottage Pie is typically made with ground beef. Change to ground lamb and you have Shepherd’s pie
- Adapted from The Wholesome Dish