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 with extra 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.

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Ground Beef

3 unit(s)

Russet Potato

14 g

Parsley and Thyme

2 unit(s)

Garlic, cloves

56 g

Green Peas

2 tbsp

Tomato Sauce Base

1 tbsp

All-Purpose Flour

(Contains Wheat)

½ tbsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

½ cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Beef Broth Concentrate

113 g


Not included in your delivery

¼ cup


(Contains Milk)

3 tbsp

Unsalted Butter*

(Contains Milk)

¼ tsp


0.13 tsp



Nutrition Values

Calories900 kcal
Fat46 g
Saturated Fat25 g
Carbohydrate81 g
Sugar9 g
Dietary Fiber8 g
Protein43 g
Cholesterol150 mg
Sodium1050 mg
Trans Fat2 g
Potassium2200 mg
Calcium350 mg
Iron7.5 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.


Large Pot
Measuring Spoons
Large Oven-Proof Pan
Measuring Cups
Potato Masher


Cook potatoes

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.


Meanwhile, strip 1 tbsp (2 tbsp) thyme leaves from stems, then finely chop. Roughly chop parsley. Peel, then mince or grate garlic.

Start beef filling

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 (2 tbsp) butter, then mirepoix, thyme and garlic. Cook, stirring often, until veggies soften slightly, 3-4 min. Season with salt and pepper.

Finish beef filling

Add tomato sauce base, then sprinkle flour over top. Cook, stirring often, until beef and veggies are coated, 1-2 min. Add peas, soy sauce, broth concentrate and 3/4 cup (1 1/2 cups) water. Bring to a boil over high.Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly and veggies are tender, 3-4 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

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cheese, half the parsley, 1/4 cup (1/2 cup) milk and 2 tbsp (4 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste.

Finish and serve

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, 5 min. Divide cottage pie between plates. Sprinkle remaining parsley over top.