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.

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


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

(May contain Wheat, Crustaceans, Soy, Milk, Sesame, Fish, Sulphites, Mustard, Egg)

1 tbsp

All-Purpose Flour

(Contains Wheat)

½ tbsp

Soy Sauce

(Contains Wheat, Sulphites, Soy May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

1 cup

Cheddar Cheese, shredded

(Contains Milk)

1 unit(s)

Beef Broth Concentrate

113 g


Not included in your delivery

¼ cup


3 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


¼ tsp



Nutrition Values

Calories1000 kcal
Fat54 g
Saturated Fat30 g
Carbohydrate83 g
Sugar9 g
Dietary Fiber9 g
Protein49 g
Cholesterol175 mg
Sodium1300 mg
Trans Fat2 g
Potassium2200 mg
Calcium550 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
  • 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 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 mash, spreading into an even layer. 
  • Broil in the middle of the oven until mash begins to brown, 4-5 min. 
  • Remove beef cottage pie from the oven and let stand, 5 min. 
  • Divide between plates. Sprinkle remaining parsley over top.