American · Dinner
Cottage Pie
Cottage pie layers seasoned ground beef braised with onion, carrot and peas in a rich tomato and beef stock gravy, then tops it with mashed potato forked over the surface and baked until the topping turns golden and crisp at the edges. Served hot from the dish.
$4
25 minsPrep
50 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
774Calories
40.6gProtein
44.8gFat
54.7gCarbs
10.5gSugar
8.3gFiber
1567mgSodium
187mgChol
15.9gSat Fat
1280mgPotassium
96mgCalcium
3.8mgIron
1.2mcgVitamin B12
18mgVitamin C
protein-rich
high-fiber
rich-umami
hidden-gems
Instructions
1
Prep
Peel and cube the potato, finely dice the onion and carrot, and preheat the oven to 400F (200C).
2
Heat the olive oil in an ovenproof skillet over medium heat. Cook the onion and carrot 5 minutes until soft and translucent, then add the ground beef and brown 6 minutes until no pink remains.
3
Stir in the tomato paste, Worcestershire sauce, beef stock and peas. Simmer over medium-low heat 10 minutes until the gravy thickens enough to coat a spoon.
4
Boil the cubed potato in cold salted water over medium-high heat 15 minutes until tender. Drain and mash with butter, milk, salt and pepper until smooth.
5
Spread the mash over the beef, rough up with a fork, and bake at 400F (200C) 20 minutes until the potato peaks turn golden brown. Rest 5 minutes, then spoon onto a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g ground beef
- 11 small onion (120g)
- 22 small carrot (120g)
- 2/3 cup100g frozen peas
- 2 tbsp2 tbsp tomato paste
- 1 cup240ml beef stock
- 2 tsp2 tsp Worcestershire sauce
- 2 tbsp2 tbsp olive oil
- 2 cup500g potato
- 4 tbsp60ml whole milk
- 2 tbsp28g butter
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
