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Easy Cottage Pie

Easy Cottage Pie

with Cheesy Cheddar Mashed Potatoes

Custom recipe
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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

690 g

Russet Potato

14 g

Parsley and Thyme

2 unit

Garlic, cloves

56 g

Green Peas

2 tbsp

Tomato Sauce Base

2 tbsp

Gravy Spice Blend

(ContainsWheat/Blé, Soy/Soja)

½ tbsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja)

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 unit

Beef Broth Concentrate

113 g

Mirepoix

Not included in your delivery

¼ cup

Milk*

(ContainsMilk/Lait)

3 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

¼ tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories920 kcal
Fat45 g
Saturated Fat24 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber8 g
Protein44 g
Cholesterol150 mg
Sodium1170 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Peeler
Measuring Spoons
Large Oven-Proof Pan
Measuring Cups
Potato Masher
Colander
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until potatoes are fork-tender, 10-12 min.

2

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

3

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.

4

Add tomato sauce base to the pan with beef and veggies and sprinkle Gravy Spice Blend over top. 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. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly and veggies are tender, 5-6 min. Season with salt and pepper.

5

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cheese, half the parsley, 1/4 cup milk and 2 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 filling to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)

6

When beef filling is 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.