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Easy Cottage Pie

Easy Cottage Pie

with Cheesy Cheddar Mashed Potatoes

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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.

Tags:Family Friendly
Allergens:Wheat/BléSoy/SojaMilk/Lait

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

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

460 g

Russet Potato

7 g

Thyme

6 g

Garlic

113 g

Mirepoix

113 g

Green Peas

2 tbsp

Tomato Sauce

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

2 tbsp

Cream Cheese

(ContainsMilk/Lait)

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tsp

Oil*

1 tsp

Salt*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3473 kJ
Calories830 kcal
Fat46 g
Saturated Fat23 g
Carbohydrate64 g
Sugar10 g
Dietary Fiber8 g
Protein44 g
Cholesterol150 mg
Sodium1200 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Spoons
Large Oven-Proof Pan
Potato Masher
Colander
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat broiler to high and wash and dry all produce. 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 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.

2

While potatoes cook, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Peel, then mince or grate garlic.

3

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

4

Add beef and any juices (from the plate) to the pan. Add tomato sauce and sprinkle with flour. Cook, stirring often, until veggies and beef are coated, 1-2 min. Add peas, soy sauce and 3/4 cup water (dbl for 4 ppl). Bring to a boil over high heat. Reduce heat to medium and cook, stirring often, until sauce thickens and veggies are tender, 4-6 min. Season with salt and pepper.

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 4 ppl). 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 to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)

6

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