COVID-19 Easy Cottage Pie
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COVID-19 Easy Cottage Pie

with Cheesy Cheddar Mashed Potatoes

This classic casserole combines saucy beef filling and extra special cheesy cheddar mashed potatoes. Broiling for the last few minutes gives this cottage pie a delicious golden crust.

Allergens:
Wheat
Sulphites
Soy
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Russet Potato

1 unit(s)

Carrot

2 unit(s)

Garlic, cloves

1 tsp

Dried Thyme

56 g

Yellow Onion, chopped

113 g

Green Peas

2 tbsp

Tomato Sauce

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)

Beef Broth Concentrate

1 tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

½ cup

Cheddar Cheese, shredded

2 unit(s)

Cream Cheese

(Contains Milk)

Not included in your delivery

2 tbsp

Butter*

½ tbsp

Oil*

¼ cup

Milk*

¼ tsp

Salt and Pepper*

1 tsp

Salt*

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Nutrition Values

Calories240 kcal
Fat21 g
Saturated Fat11 g
Carbohydrate9 g
Sugar4 g
Dietary Fiber1 g
Protein4 g
Cholesterol45 mg
Sodium1990 mg
Trans Fat1 g
Potassium75 mg
Calcium100 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Box Grater
Large Oven-Proof Pan
Measuring Cups
Strainer
Potato Masher

Instructions

PREP & COOK POTATOES
1

Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use the same for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min. 

PREP
2

While potatoes cook, peel, then using a box grater, coarsely grate carrot. Peel, then mince or grate garlic.

COOK BEEF & VEGGIES
3

Heat a large ovenproof pan over medium heat. When hot add ½ tbsp oil (dbl for 4ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. When beef is cooked, transfer to a plate and set aside. Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4ppl), then onion, carrot, garlic and 1/2 tsp thyme (dbl for 4ppl). Cook, stirring often, until veggies soften slightly, 3-4 min. 

MAKE FILLING
4

Add beef and any juices (from the plate) to the pan. Add tomato sauce and sprinkle over flour. Cook, stirring often, until veggies and beef are coated, 1-2 min. Add broth concentrate(s), soy sauce and 1 cup water (dbl for 4ppl). Bring to a boil over high heat. Reduce heat to medium and cook, stirring often, until sauce thickens and veggies are tender, 4-5 min. Stir in peas and season with salt and pepper. 

MASH POTATOES
5

When the potatoes are tender, drain and return to the same pot. Add cream cheese, cheddar, 1/4 cup milk and 1 tbsp butter (dbl both for 4ppl). Using a potato masher, mash together until creamy. Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer beef and veggie mixture at this point to an 8x8-inch baking dish for 2 ppl or an 9x13-inch dish for 4 ppl.)

6

When beef and veggies are done, top with mashed potatoes, spreading evenly over top. Broil in middle of oven until potato topping begins to brown, 4-5 min. Divide cottage pie among plates.