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Cottage Pie

  • Yield: 6 servings
  • Prep: 35 mins
  • Cook: 85 mins

Cottage pie is similar to a Shepherd's pie but uses beef instead of lamb or mutton.

Ingredients

1pound lean ground beef
1tablespoon extra-virgin olive oil
2medium onions, peeled and diced
2 carrots, peeled and diced
1small turnip, peeled and diced
2teaspoons Worcestershire sauce
2teaspoons fresh thyme, stems removed
1teaspoon salt, divided
Coarsely ground black pepper
1tablespoon all-purpose flour
1cup reduced-sodium beef broth
1/4cup red wine
1tablespoon tomato paste
2pounds Yukon gold potatoes, peeled and quartered
4tablespoons butter
1/2cup shredded Cheddar cheese

Instructions

  1. Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned. Remove beef from pan; discard drippings.
  2. Add olive oil to pan. Add onions and sauté until they begin to caramelize, about 5 minutes. Add carrots and turnip, and cook 5 minutes.
  3. Add beef, Worcestershire sauce, thyme, 1/2 teaspoon salt and pepper. Stir in flour. Add broth, wine and tomato paste. Stir well. Reduce heat, cover and simmer 30 minutes.
  4. While beef mixture is simmering, prepare potatoes. Place potatoes in a medium saucepan. Cover with cold water and place over high heat. Cook until potatoes are tender, but not mushy, 15 to 20 minutes. Drain well in a colander and return potatoes to pan. Add butter. Mash with a fork, potato masher or hand mixer. Add remaining 1/2 teaspoon salt and pepper.
  5. Preheat oven to 400F.
  6. Transfer beef mixture to a large baking dish. Spread potato mixture evenly over the top. Sprinkle cheese on top. Bake until golden brown, about 25 minutes. Remove from oven and let stand 5 minutes before serving.

Recipe by Chef Jon Ashton

Nutritional Info *per serving

  • Glycemic Load 0.65
  • Calories 450
  • Fat 19g
  • Saturated Fat 10g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 7g
  • Cholesterol 100mg
  • Sodium 660mg
  • Potassium 590mg
  • Carbohydrate 35g
  • Fiber 3g
  • Sugars 4g
  • Protein 30g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 70%
  • Calcium 10%
  • Iron 25%
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