Dinner
Cottage Pie with Cheddar Mash
A savory ground beef and vegetable filling under a golden crown of sharp cheddar mashed potatoes.
- Prep
- 30 mins
- Cook
- 55 mins
- Total
- 1 hr 25 mins
- Serves
- 6
- Level
- Medium
Cottage pie is made with beef, while shepherd's pie uses lamb. Cook the filling until it is thick, not soupy, so the mash sits on top instead of sinking. Rough up the surface of the potatoes with a fork for extra crispy, golden ridges.
Ingredients
Serves 6
Directions
- Put the potatoes in a large pot, cover with cold water and add 1 teaspoon salt. Bring to a boil and simmer 15 to 20 minutes until very tender. Heat the oven to 400°F (200°C).
- While the potatoes cook, heat the oil in a large oven-safe skillet over medium heat. Cook the onion and carrots for 6 to 7 minutes until soft.
- Add the beef and cook, breaking it up, for 7 to 8 minutes until browned and cooked through to 160°F (71°C). Drain excess fat, leaving about 1 tablespoon.
- Stir in the garlic, tomato paste and flour and cook 1 minute. Add the broth, Worcestershire, thyme and remaining salt. Simmer 8 to 10 minutes until thick, then stir in the peas.
- Drain the potatoes well, return them to the pot, and mash with 3 tablespoons butter and the warm milk until smooth. Stir in 1 cup of the cheddar.
- Spoon the mash over the filling and spread to the edges to seal. Rough the top with a fork, dot with the remaining butter and sprinkle on the remaining cheese.
- Bake 20 to 25 minutes, until the filling bubbles and the top is golden. Broil 2 minutes for deeper browning if you like. Rest 10 minutes before serving.
Tips and make-ahead notes
- Assemble up to 1 day ahead, cover, and add 10 minutes to the bake time.
- Freeze unbaked in a foil-lined dish for up to 3 months; thaw overnight before baking.
- Set the skillet on a baking sheet to catch any drips.
Nutrition per serving
- Calories
- 560
- Carbohydrates
- 40g
- Protein
- 32g
- Fat
- 30g
- Fiber
- 5g
- Sodium
- 860mg
Estimated. Values change with brands, portion sizes and substitutions.
