Easy Lamb Cottage Pie
with Cheesy Cheddar Mashed Potatoes
This classic casserole combines saucy lamb filling and extra special cheesy cheddar mashed potatoes. Broiling for the last few minutes gives this cottage pie a delicious golden crust.
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.
Ingredients
250 g
Ground Lamb
690 g
Russet Potato
14 g
Parsley and Thyme
2 unit
Garlic, cloves
56 g
Green Peas
2 tbsp
Tomato Sauce Base
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
½ tbsp
Soy Sauce
(Contains Soy, Wheat)
½ cup
Cheddar Cheese, shredded
(Contains Milk)
1 unit
Beef Broth Concentrate
113 g
Mirepoix
Not included in your delivery
¼ cup
Milk*
(Contains Milk)
3 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
While potatoes cook, strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems. Roughly chop parsley. Peel, then mince or grate garlic.
Heat a large oven-proof pan over medium heat. When hot, add lamb to the dry pan. Cook, breaking up lamb into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat. Add 1 tbsp butter (dbl for 4 ppl), then mirepoix, thyme and garlic. Cook, stirring often, until veggies soften slightly, 3-4 min. Season with salt and pepper.
Add tomato sauce base to the pan with lamb and veggies and sprinkle Gravy Spice Blend over top. Cook, stirring often, until lamb and veggies are coated, 1-2 min. Add peas, soy sauce, broth concentrate and 3/4 cup water (dbl for 4 ppl). Bring to a boil over high. Once boiling, reduce heat to medium. Cook, stirring often, until sauce thickens slightly and veggies are tender, 5-6 min. Season with salt and pepper.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash cheese, half the parsley, 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer lamb filling to a 8x8-inch baking dish for 2 ppl or a 9x13-inch dish for 4 ppl.)
When lamb 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 for 5 min. Divide cottage pie between plates. Sprinkle remaining parsley over top.
