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 special cheesy cheddar mashed potatoes. Broiling for the last few minutes gives this cottage pie a delicious golden crust.

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 Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Beef

2 unit(s)

Russet Potato

14 g

Parsley and Thyme

2 unit(s)

Garlic, cloves

113 g

Mirepoix

113 g

Green Peas

tbsp

Tomato Sauce

2 tbsp

Tomato Sauce Base

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

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 tbsp

Soy Sauce

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

½ cup

Cheddar Cheese, shredded

(Contains Milk)

2 unit(s)

Cream Cheese

(Contains Milk)

Not included in your delivery

¼ tsp

Salt and Pepper*

¼ cup

Milk*

2 tbsp

Butter*

1 tsp

Oil*

1 tsp

Salt*

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Nutrition Values

Calories580 kcal
Fat29 g
Saturated Fat17 g
Carbohydrate66 g
Sugar10 g
Dietary Fiber8 g
Protein19 g
Cholesterol70 mg
Sodium2300 mg
Trans Fat1 g
Potassium1400 mg
Calcium400 mg
Iron4.5 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
Strainer
Potato Masher
Measuring Cups

Instructions

PREP & COOK POTATOES
1

Peel, then cut potatoes into 1/2-inch pieces. Combine potatoes, 1 tsp salt and enough water to cover (approx. 1 inch) in a large pot. (NOTE: Use the same size pot, water and salt amounts for 4 ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min. 

PREP
2

While potatoes cook, roughly chop parsley. Strip 1 tbsp thyme leaves (dbl for 4 ppl). Peel, then mince or grate garlic.

COOK BEEF & VEGGIES
3

Heat a large oven-proof pan over medium heat. When hot add 1 tsp oil (dbl for 4 ppl), then beef. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper. When beef is cooked, transfer to a plate and set aside. Heat the same pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mirepoix, thyme and garlic. Cook, stirring often, until veggies soften slightly, 3-4 min. 

COOK BEEF FILLING
4

Add beef and any juices (from the plate) to the pan. Add tomato sauce and sprinkle over flour. Cook, stirring often, until veggies and beef are coated, 1-2 min. Add soy sauce and 1 cup water (dbl for 4 ppl). Bring to a boil over high heat. Reduce heat to medium and cook, stirring often, until sauce thickens and veggies are tender, 4-5 min. Stir in peas and season with salt and pepper. 

MASH POTATOES
5

When the potatoes are tender, drain and return to the same pot. Add cream cheese, cheddar, half the parsley, 1/4 cup milk and 1 tbsp butter (dbl both for 4 ppl). Using a potato masher, mash together until creamy. Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer beef and veggie mixture at this point to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)

FINISH & SERVE
6

When beef and veggies are done, top with mashed potatoes, spreading evenly over top. Broil in the middle of the oven, until potato topping begins to brown, 4-5 min. Divide cottage pie among plates. Sprinkle with remaining parsley.