Description
A comforting and hearty Cheesy Cottage Pie featuring a savory ground beef and vegetable filling topped with rich, creamy cheddar mashed potatoes, baked to golden perfection. This classic casserole is perfect for a satisfying family dinner.
Ingredients
Scale
Cheesy Mashed Potatoes
- 2.5 lbs. russet potatoes
- 1 tsp salt, divided
- 2 Tbsp butter
- 1/2 cup milk
- 4 oz. shredded cheddar
Cottage Pie Filling
- 2 Tbsp olive oil
- 1 yellow onion
- 2 cloves garlic
- 1/2 lb. ground beef
- 2 Tbsp all-purpose flour
- 1 cup beef broth
- 1/2 Tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 1/2 tsp dried thyme
- 2 cups frozen peas and carrots
- 1 cup frozen corn
- 1/2 tsp salt
Instructions
- Prepare Potatoes: Peel and chop the potatoes into 1-inch cubes. Rinse them in a colander with cool water, then place them in a pot and add enough fresh water to cover them completely. Add 1/2 tsp salt, place a lid on the pot, and bring it up to a boil over high heat. Boil the potatoes until very tender, about 10 minutes.
- Drain and Rinse: Drain the potatoes in a colander and rinse them briefly with hot water to remove excess starch and help create a light and fluffy texture.
- Make Mashed Potatoes: While the potatoes are draining, add the butter and milk to the pot used to boil the potatoes. Heat over low until the butter is melted and the milk is hot. Return the drained potatoes to the pot and mash until smooth. Taste and add the remaining salt (about 1/2 tsp). Stir in the shredded cheddar and set aside.
- Preheat Oven and Sauté Aromatics: Preheat the oven to 350ºF. Dice the onion and mince the garlic. In a large skillet, heat olive oil over medium heat and sauté onion and garlic until soft and translucent, about 5 minutes.
- Cook Beef and Add Flour: Add the ground beef to the skillet and cook until fully browned. Sprinkle in the flour and stir for about 2 minutes until it coats the bottom of the skillet.
- Add Broth and Thicken Gravy: Pour in the beef broth and stir to dissolve the flour from the skillet bottom. Bring to a simmer until the mixture thickens into a gravy.
- Add Seasonings and Vegetables: Stir in Worcestershire sauce, rosemary, thyme, frozen peas and carrots, frozen corn, and salt. Heat through and adjust seasoning if needed.
- Assemble Cottage Pie: Transfer the beef and vegetable mixture to a 2-quart casserole dish. Dollop the warm cheesy mashed potatoes on top and spread smoothly to cover the surface.
- Bake: Bake the cottage pie in the preheated oven for 30 minutes. For a browned top, switch the oven to broil after baking and broil for a few minutes until desired browning is achieved.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving to allow it to set and flavors to meld.
Notes
- Use russet potatoes for the best fluffy mashed texture.
- Rinsing potatoes after boiling removes starch and prevents gummy mashed potatoes.
- You can substitute milk with cream or plant-based milk for a different texture or dietary needs.
- Broil carefully to avoid burning the mashed potato topping.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
