Easy Cottage Pie

Name: Easy Cottage Pie with Cheesy Cheddar Mashed Potatoes
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 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; ½ tbsp Soy Sauce; 1 cup Cheddar Cheese, shredded; 1 unit(s) Beef Broth Concentrate; 113 g Mirepoix; ¼ cup Milk*; 3 tbsp Unsalted Butter*; 0.13 tsp Pepper*; ¼ tsp Salt*

with Cheesy Cheddar Mashed Potatoes

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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.

Tags:

Family Friendly

•Bestseller

Allergens:

Hvede

•Schwefeldioxide und Sulfite

•Soja

•Milk

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

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

½ tbsp

Soy Sauce

1 cup

Cheddar Cheese, shredded

1 unit(s)

Beef Broth Concentrate

113 g

Mirepoix

Not included in your delivery

¼ cup

Milk*

3 tbsp

Unsalted Butter*

0.13 tsp

Pepper*

¼ tsp

Salt*

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.

Utensils

•Large Pot

•Measuring Spoons

•Large Oven-Proof Pan

•Measuring Cups

•Potato Masher

•Colander

Cooking Steps

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.

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.

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.)

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.