Description
A comforting and nourishing meal, this Cottage Pie is a delicious blend of ground beef and vegetables topped with mashed potatoes.
Ingredients
Units
Scale
For the Mashed Potatoes
- 2 pounds Russet potatoes (about 3 medium potatoes), peeled and cut into small chunks
- 1/3 cup whole milk
- 4 tablespoons butter, sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
For the Filling
- 2 tablespoon avocado oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 cloves garlic, diced
- 2 pounds ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 2 teaspoons tomato paste
- 1/2 cup frozen corn kernels
- 1/2 cup frozen peas
Instructions
- Place the potatoes in a medium saucepan and cover with water by about 2 inches.
- Cover the pan, and bring to a boil over high heat. Remove the cover, bring to a simmer and simmer for 10-15 minutes.
- Preheat the oven to 400 degrees F.
- While the potatoes are cooking, start the filling. Heat the avocado oil in a large, high sided skillet. Add the onions and carrots and sauté for 4 minutes. Stir in the garlic, then add the ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and cook until no longer pink, about 3-5 minutes. Sprinkle with 2 tablespoons AP flour, and stir to evenly coat. Add 2 cups beefbroth, and tomato paste, and stir to combine. Reduce the heat to low, cover, and cook for about 5 minutes, while you finish the potatoes.
- When the potatoes are tender, drain the water. Add the potatoes back to the pot, and mash them. After they are mashed, place them back on the stove and use a spoon or spatula to push them into a mound in the center of the pot, leaving room all around them. Pour the milk and evenly distribute the pats of butter in the empty area surrounding the mashed potatoes. Turn the heat to low. When the milk is warm and butter is starting to melt, stir the milk and butter into the potatoes, along with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Stir the corn and peas into the filling and then transfer the filling into a medium casserole dish. Place the mashed potatoes on top and spread them out so they are evenly covering the filling.
- Place the casserole dish in the preheated oven for 25 minutes. Allow to sit for 10 minutes before serving. Enjoy!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: dinner recipes
- Method: stovetop and oven
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 480
- Sugar: 6.5 grams
- Fat: 17.4 grams
- Carbohydrates: 41 grams
- Fiber: 4.6 grams
- Protein: 40 grams