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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Bœuf haché
2 pièce(s)
Pomme de terre Russet
14 g
Fresh flat-leaf parsley and thyme
2 pièce(s)
Gousses d'ail
113 g
Mirepoix
113 g
Petits pois
2 cs
Sauce tomate
1 cs
Farine tout usage
(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
1 pièce(s)
Concentré de bouillon de bœuf
1 cs
Sauce soya
(Contient Soya, Sulfites, Blé Peut contenir Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Sulfites, Blé)
½ tasse(s)
Cheddar, râpé
2 pièce(s)
Fromage à la crème
(Contient Lait)
Pas inclus dans votre livraison
½ cs
Huile*
1 cc
Sel*
2 cs
Beurre*
¼ cc
Sel et Poivre*
¼ tasse(s)
Lait*
Informations nutritionnelles
Ustensiles
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 4ppl). 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 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 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, half the parsley, 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 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 middle of oven until potato topping begins to brown, 4-5 min. Divide cottage pie among plates. Sprinkle with remaining parsley.