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

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

460 g

Russet Potato

7 g


6 g


113 g


113 g

Green Peas

2 tbsp

Tomato Sauce

1 tbsp

All-Purpose Flour


1 tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

½ cup

Cheddar Cheese, shredded


2 tbsp

Cream Cheese


Not included in your delivery

¼ cup



2 tbsp

Unsalted Butter*


1 tsp


1 tsp


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
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Large Oven-Proof Pan
Potato Masher
Measuring Cups
Instructionsarrow up iconarrow up icon
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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.


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


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.


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.


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.)


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.