Cheesy Cottage Pie
Mar 11, 2022 2:03:26 GMT -5
Post by maybetoday on Mar 11, 2022 2:03:26 GMT -5
Cheesy Cottage Pie
Serves 6
15m prep time
30m cook time
FOR THE POTATOES:
2 1/2 lbs russet potatoes, peeled and chopped
4 tablespoons butter
1/3 cup milk
1 cup cheddar cheese, grated
FOR THE FILLING:
2 tablespoons olive oil
1 yellow onion, chopped
1 lb ground beef
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 small carrots, peeled and chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup frozen peas
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 350°F.
Place the potatoes in a large pot of cold salted water and bring to a boil. Let cook until potatoes are very tender, about 10 minutes.
Drain and return potatoes to hot pot. Mash with butter and milk until smooth. Stir in cheddar cheese and season to taste with salt and pepper. Cover and set aside while you work on the filling.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook until onion is soft and translucent, about 5 minutes.
Add beef and cook until no longer pink. Add garlic and cook 1 minute more.
Sprinkle with flour and stir frequently for 2 minutes. Gradually stir in beef broth and bring to a simmer. Cook until thickened, about 5 minutes.
Stir in Worcestershire sauce, rosemary, thyme, carrots, and frozen peas and season to taste with salt and pepper.
Transfer beef mixture to a 2-quart casserole dish, then top with the mashed potatoes.
If desired, use a fork to drag patterns through the mashed potatoes, then transfer to oven to bake for 30 minutes. Broil 1-2 minutes for extra browning, if desired.
Let rest 10 minutes before serving. Enjoy!
link
Serves 6
15m prep time
30m cook time
FOR THE POTATOES:
2 1/2 lbs russet potatoes, peeled and chopped
4 tablespoons butter
1/3 cup milk
1 cup cheddar cheese, grated
FOR THE FILLING:
2 tablespoons olive oil
1 yellow onion, chopped
1 lb ground beef
3 cloves garlic, minced
3 tablespoons all-purpose flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 small carrots, peeled and chopped
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cup frozen peas
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 350°F.
Place the potatoes in a large pot of cold salted water and bring to a boil. Let cook until potatoes are very tender, about 10 minutes.
Drain and return potatoes to hot pot. Mash with butter and milk until smooth. Stir in cheddar cheese and season to taste with salt and pepper. Cover and set aside while you work on the filling.
In a large skillet, heat the olive oil over medium heat. Add the onions and cook until onion is soft and translucent, about 5 minutes.
Add beef and cook until no longer pink. Add garlic and cook 1 minute more.
Sprinkle with flour and stir frequently for 2 minutes. Gradually stir in beef broth and bring to a simmer. Cook until thickened, about 5 minutes.
Stir in Worcestershire sauce, rosemary, thyme, carrots, and frozen peas and season to taste with salt and pepper.
Transfer beef mixture to a 2-quart casserole dish, then top with the mashed potatoes.
If desired, use a fork to drag patterns through the mashed potatoes, then transfer to oven to bake for 30 minutes. Broil 1-2 minutes for extra browning, if desired.
Let rest 10 minutes before serving. Enjoy!
link