Cottage Pie

Name: Cottage Pie
Yield: 8 servings
Ingredients: 2 1/2 Lb Potato - Peeled or Cubed; 1/3 Cup Milk; 1/4 Cup Sour Cream; 1 Tsp Salt and Pepper - To Taste; 1 Tbsp Butter - Melted; 1 Lb Ground Beef; 1 Medium Onion - Diced; 2 Small Carrot - Diced; 2 Stalk Celery - Diced; 2 Clove Garlic - Minced; 2 Tbsp Tomato Paste; 2 Tbsp All-Purpose Flour; 1 1/2 Cup Beef Broth; 1 Tbsp Worcestershire Sauce; 1 Tsp Thyme - Chopped; 1 Tsp Rosemary - Chopped; 1 Cup Frozen Peas; 1 Tsp Salt and Pepper - To Taste

Serves: 8 9 views

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Main Dishes

Ingredients

2 1/2 Lb Potato - Peeled or Cubed
1/3 Cup Milk
1/4 Cup Sour Cream
1 Tsp Salt and Pepper - To Taste
1 Tbsp Butter - Melted
1 Lb Ground Beef
1 Medium Onion - Diced
2 Small Carrot - Diced
2 Stalks Celery - Diced
2 Cloves Garlic - Minced
2 Tbsp Tomato Paste
2 Tbsp All-Purpose Flour
1 1/2 Cups Beef Broth
1 Tbsp Worcestershire Sauce
1 Tsp Thyme - Chopped
1 Tsp Rosemary - Chopped
1 Cup Frozen Peas
1 Tsp Salt and Pepper - To Taste

Directions

Place the peeled potatoes into a large pot of salted water. Bring to a boil and cook for 15–20 minutes, or until fork tender.
While the potatoes cook, melt the butter in a large skillet over medium heat. Add the onion, carrots, and celery and cook for 6–8 minutes until softened. Stir in the garlic and cook for another minute.
Add the ground beef to the skillet and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.
Stir in the tomato paste and cook for 1 minute. Sprinkle the flour over the meat mixture and stir well. Slowly pour in the beef broth while stirring to prevent lumps.
Add Worcestershire sauce, thyme, rosemary, salt, and pepper. Simmer for 8–10 minutes until the gravy has thickened.
Stir in the frozen peas and remove the skillet from the heat.
Drain the potatoes well. Mash with butter, warm milk, sour cream (if using), salt, and pepper until smooth and creamy.
Preheat the oven to 400°F (200°C). Spread the beef mixture evenly into a 9 x 13-inch baking dish or a 2½-quart casserole dish.
Spoon the mashed potatoes over the meat mixture and spread evenly. Use a fork to create decorative ridges across the surface. Sprinkle with cheddar cheese if desired and brush lightly with melted butter.
Bake for 25–30 minutes, until bubbling around the edges and the potato topping is golden brown.
Broil for 2–3 minutes to achieve a beautifully browned top, watching carefully to prevent burning.
Let the cottage pie rest for 10 minutes before serving. Garnish with chopped parsley if desired.