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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Instructions
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.
While potatoes cook, roughly chop parsley. Strip 1 tbsp thyme leaves (dbl for 4 ppl). Peel, then mince or grate garlic.
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.
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.
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.)
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.