Homestyle Beef & Vegetable Cottage Pie
30min
1h
4
580
Chef's Note
For the best flavor development, you can make this cottage pie a day ahead and refrigerate it. The flavors will meld beautifully overnight, and you can simply reheat it in a 350°F oven for about 30 minutes before serving. If the top starts to brown too quickly, cover with foil.
Tags
Ingredients
1 pound ground beef (lean)
4 tablespoons butter
1 medium yellow onion
2 medium carrots
2 stalks celery stalks
3/4 cup frozen peas
3 cloves garlic
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
2 sprigs fresh thyme
1 leaf bay leaf
2 pounds russet potatoes
1/3 cup whole milk
1/2 cup sharp cheddar cheese
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
Instructions
- 1
Peel and cut 2 pounds of russet potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Cook until fork-tender, about 15 minutes.
- 2
While potatoes cook, dice 1 medium yellow onion, 2 medium carrots, and 2 celery stalks into small pieces. Mince 3 cloves of garlic.
- 3
Preheat oven to 375°F (190°C).
- 4
In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 pound ground beef and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 5
Transfer the browned beef to a plate, leaving some fat in the pan. Add 1 tablespoon butter to the pan and sauté the onions, carrots, and celery until softened, about 5-7 minutes.
- 6
Add the minced garlic and cook for 1 minute until fragrant.
- 7
Sprinkle 2 tablespoons flour over the vegetables and stir for 1 minute.
- 8
Add 2 tablespoons tomato paste and cook for another minute, stirring constantly.
- 9
Slowly pour in 1 cup beef broth while stirring. Add 1 tablespoon Worcestershire sauce, 2 sprigs of thyme, and 1 bay leaf.
- 10
Return the cooked beef to the pan, bring to a simmer, and cook for 10-15 minutes until the sauce thickens. Stir in 3/4 cup frozen peas during the last 2 minutes.
- 11
While the filling simmers, drain the cooked potatoes and return them to the pot. Add 3 tablespoons butter and mash until smooth.
- 12
Warm 1/3 cup milk in the microwave for 30 seconds and gradually add to the potatoes while mashing. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- 13
Remove the thyme sprigs and bay leaf from the beef mixture. Transfer the filling to a 2-quart baking dish.
- 14
Spread the mashed potatoes evenly over the beef mixture. Use a fork to create texture on the surface. Sprinkle with 1/2 cup shredded cheddar cheese and 1/2 teaspoon paprika.
- 15
Bake in the preheated oven for 25-30 minutes until the top is golden and the edges are bubbling.
- 16
Let stand for 10 minutes before serving to allow the filling to set.
Nutrition Information (per serving)
580
32g
45g
28g
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