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.
250 g
Ground Beef
2 unit(s)
Russet Potato
1 unit(s)
Carrot
2 unit(s)
Garlic, cloves
1 tsp
Dried Thyme
56 g
Yellow Onion, chopped
113 g
Green Peas
2 tbsp
Tomato Sauce
1 tbsp
All-Purpose Flour
(Contains Wheat May contain Tree nuts, Wheat, Fish, Egg, Sulphites, Sesame, Peanuts, Crustaceans, Soy, Milk)
1 unit(s)
Beef Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Sulphites May contain Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Sulphites, Wheat)
½ cup
Cheddar Cheese, shredded
2 unit(s)
Cream Cheese
(Contains Milk)
2 tbsp
Butter*
½ tbsp
Oil*
¼ cup
Milk*
¼ tsp
Salt and Pepper*
1 tsp
Salt*
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 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, peel, then using a box grater, coarsely grate carrot. Peel, then mince or grate garlic.
Heat a large ovenproof pan over medium heat. When hot add ½ tbsp oil (dbl for 4ppl), 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 4ppl), then onion, carrot, garlic and 1/2 tsp thyme (dbl for 4ppl). 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 broth concentrate(s), soy sauce and 1 cup water (dbl for 4ppl). 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, 1/4 cup milk and 1 tbsp butter (dbl both for 4ppl). 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 an 8x8-inch baking dish for 2 ppl or an 9x13-inch dish for 4 ppl.)
When beef and veggies are done, top with mashed potatoes, spreading evenly over top. Broil in middle of oven until potato topping begins to brown, 4-5 min. Divide cottage pie among plates.