Easy Cottage Pie
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Easy Cottage Pie

Easy Cottage Pie

with Cheesy Cheddar Mashed Potatoes

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

Tags:
Family Friendly
Bestseller
Allergens:
Wheat
Soy
Sulphites
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

690 g

Russet Potato

14 g

Parsley and Thyme

2 unit

Garlic, cloves

56 g

Green Peas

2 tbsp

Tomato Sauce Base

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit

Beef Broth Concentrate

113 g

Mirepoix

Not included in your delivery

¼ cup

Milk*

(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories900 kcal
Fat46 g
Saturated Fat25 g
Carbohydrate82 g
Sugar9 g
Dietary Fiber8 g
Protein43 g
Cholesterol150 mg
Sodium1240 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
Peeler
Measuring Spoons
Large Oven-Proof Pan
Measuring Cups
Potato Masher
Colander

Instructions

Cook potatoes
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.

Prep
2

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

Start beef filling
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.

Finish beef filling
4

Add tomato sauce base, then sprinkle Cream Sauce 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, to taste. (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.)

Mash potatoes
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, to taste.

Finish and serve
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.