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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parsley and Thyme
Tomato Sauce Base
Soy Sauce(ContainsWheat/Blé, Soy/Soja)
Cheddar Cheese, shredded(ContainsMilk/Lait)
Beef Broth Concentrate
Before starting, preheat your broiler to high.Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.
While potatoes cook, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Roughly chop parsley. Peel, then mince or grate garlic.
Heat a large oven-proof pan over medium heat. When hot, add beef to the dry pan. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. Carefully drain and discard excess fat. Add 1 tbsp butter (dbl for 4 ppl), then mirepoix, thyme and garlic. Cook, stirring often, until veggies soften slightly, 3-4 min. Season with salt and pepper.
Add tomato sauce base and sprinkle with flour. Cook, stirring often, until beef and veggies are coated, 1-2 min. Add peas, soy sauce, broth concentrate and 3/4 cup water (dbl for 4 ppl). Bring to a boil over high. Reduce heat to medium and cook, stirring often, until sauce is slightly thickened and veggies are tender, 5-6 min. Season with salt and pepper.
When potatoes are tender, drain and return them to the same pot, off heat. Mash cream cheese, cheddar, half the parsley, 1/4 cup milk and 1 tbsp butter (dbl both for 4 ppl) into potatoes 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 into an even layer. 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. Sprinkle remaining parsley over top.