Cottage Pie
A hearty and healthy twist on a classic cottage pie, packed with lean beef, colorful vegetables, and creamy mashed potatoes, perfect for busy weeknights.
Ingredients
For the mashed potato topping
- 4 large Russet Potatoes Provides a creamy texture
- 1 cup Freshly Grated Parmesan Cheese Adds a delicious flavor
- 1/2 cup Milk Contributes creaminess without excessive calories
- 4 tablespoons Butter Enhances the richness
- to taste Kosher Salt
- to taste Ground Black Pepper
For the filling
- 2 tablespoons Olive Oil Healthy fat for sautéing
- 1 large Onion Adds sweetness and depth
- 2 cloves Garlic Provides flavor
- 2 large Carrots Adds natural sweetness
- 2 stalks Celery Adds crunch
- 1 pound Ground Beef Protein-packed base
- 1 cup Beef Broth Creates a flavorful filling
- 2 tablespoons Tomato Paste Adds depth of flavor
- 1 tablespoon Worcestershire Sauce Enhances flavor profile
- 1 teaspoon Fresh Rosemary
- 1 teaspoon Fresh Thyme
- 1 cup Frozen Peas Adds color and sweetness
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Peel and quarter the russet potatoes. Place them in a large pot and cover with cold water, adding a pinch of salt.
- Chop the onion, garlic, carrots, and celery while the potatoes are heating.
- Bring the pot of potatoes to a boil and cook for about 15 minutes, or until fork-tender.
Cooking
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they soften.
- Stir in the minced garlic and cook for another minute, then add the ground beef, breaking it apart.
- Season with kosher salt and ground black pepper. Cook for 8–10 minutes or until the beef is browned.
- Mix in the tomato paste, Worcestershire sauce, beef broth, rosemary, thyme, and frozen peas. Allow to simmer for 5–10 minutes.
- When the potatoes are ready, drain them and mash with milk, butter, and parmesan cheese until smooth.
- In a baking dish, layer the meat mixture and top it with the creamy potato mash, spreading it evenly.
Baking
- Bake in the preheated oven for 25-30 minutes, or until the potato topping is golden brown.
- Remove from the oven and allow to cool for a few minutes.
- Portion the cottage pie onto plates, garnish with extra herbs if desired, and enjoy.
Notes
For extra creaminess, add more milk while mashing the potatoes. This dish can be prepared ahead of time and stored in the fridge up to 2 days before baking. Freezing leftovers is also an option.