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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
3 pièce(s)
Pomme de terre Russet
14 g
Fresh flat-leaf parsley and thyme
2 pièce(s)
Gousses d'ail
56 g
Petits pois
2 cs
Base de sauce tomate
1 cs
Farine tout usage
(Contient: Blé)
½ cs
Sauce soja
(Contient: Blé, Soya, Sulfites)
1 tasse(s)
Fromage cheddar, râpé
(Contient: Lait)
1 pièce(s)
Concentré de bouillon de bœuf
113 g
Mirepoix
Pas inclus dans votre livraison
¼ tasse(s)
Lait*
(Contient: Lait)
3 cs
Beurre non salé*
(Contient: Lait)
¼ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
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.
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 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.
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.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef. There's no need to drain and discard excess fat.
