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Rustic Beef & Vegetable Cottage Pie with Herb-Roasted Carrots

Rustic Beef & Vegetable Cottage Pie with Herb-Roasted Carrots

Dinner
Prep Time
20min
Cook Time
45min
Servings
3
Calories
520
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Chef's Note

This cottage pie reheats beautifully! For best results when reheating leftovers, cover with foil and bake at 350°F for 20 minutes, then remove the foil for the last 5-10 minutes to re-crisp the top. The flavors actually develop and improve overnight.

Tags
beef
comfort food
cottage pie
potatoes
carrots
make ahead
British
leftovers
winter
one-dish meal
Ingredients

  • 1 pound ground beef (85% lean)

  • 1 medium yellow onion

  • 2 cloves garlic

  • 3 medium carrots

  • 3/4 cup frozen peas

  • 2 tablespoons tomato paste

  • 1 tablespoon Worcestershire sauce

  • 1/2 cup beef broth

  • 1 tablespoon all-purpose flour

  • 1 1/2 pounds russet potatoes

  • 3 tablespoons butter

  • 1/4 cup milk

  • 1 tablespoon thyme leaves

  • 1 teaspoon rosemary

  • 2 tablespoons olive oil

  • to taste salt

  • to taste black pepper

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Peel and dice 1 1/2 pounds of russet potatoes into 1-inch cubes. Place in a large pot, cover with cold water, add 1 teaspoon salt, and bring to a boil. Cook until fork-tender, about 15 minutes.

  • 3

    While potatoes are cooking, peel and finely dice 1 medium yellow onion and mince 2 cloves of garlic.

  • 4

    Peel 2 medium carrots and cut into 1/2-inch dice for the filling.

  • 5

    Peel the remaining 1 medium carrot, cut into 2-inch sticks, and place on a small baking sheet. Toss with 1 tablespoon olive oil, 1 teaspoon thyme leaves, and salt and pepper to taste. Set aside.

  • 6

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, about 5 minutes, breaking it up with a wooden spoon.

  • 7

    Add the diced onion to the beef and cook until softened, about 3-4 minutes. Add the minced garlic and cook for 1 minute until fragrant.

  • 8

    Stir in the diced carrots and cook for 3 minutes. Add 1 tablespoon of flour and stir to coat the mixture.

  • 9

    Add 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce, stirring to combine.

  • 10

    Pour in 1/2 cup beef broth, bring to a simmer, and cook until slightly thickened, about 5 minutes. Stir in 3/4 cup frozen peas.

  • 11

    Season the beef mixture with salt and pepper to taste. Transfer to a 2-quart baking dish.

  • 12

    Drain the cooked potatoes and return them to the pot. Add 2 tablespoons butter and 1/4 cup milk. Mash until smooth. Season with salt and pepper to taste.

  • 13

    Spread the mashed potatoes evenly over the beef mixture. Use a fork to create ridges on top for crispy edges.

  • 14

    Place the cottage pie and the baking sheet with carrot sticks in the oven. Bake the cottage pie for 25 minutes until golden brown on top and bubbling around the edges.

  • 15

    Remove the roasted carrots after 15 minutes when they're tender and caramelized.

  • 16

    Sprinkle the remaining thyme leaves and rosemary over the roasted carrots, toss gently.

  • 17

    Let the cottage pie rest for 5 minutes before serving with the herb-roasted carrots on the side.

Nutrition Information (per serving)
520
Calories
32g
Protein
42g
Carbs
25g
Fat
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