Cheddar Cottage Pie

Cheddar Cottage Pie

Photo by Heather S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    1tbsp vegetable oil

  • 1

    onion, diced

  • 2

    large carrots, peeled and diced

  • 2

    cloves garlic, minced

  • 1

    lb lean ground beef

  • ½

    tsp dried thyme

  • ¼

    tsp salt

  • ¼

    tsp pepper

  • 2

    tbsp tomato paste

  • 1-⅓

    cups sodium-reduced beef broth

  • 1

    tbsp Worcestershire sauce

  • Cheddar Mashed Potatoes:

  • 2

    lb boiling potatoes , (4 or 5), peeled2

  • 1

    cup milk

  • 1

    cup shredded extra-old Cheddar cheese

Directions

Cheddar Mashed Potatoes: In large saucepan of boiling salted water, cook potatoes until tender, about 10 minutes. Drain and set aside. In same saucepan, heat milk to scalding; remove from heat. Add potatoes; mash with potato masher. Beat with electric beater until smooth. Stir in cheese. Meanwhile, in large skillet, heat oil over medium heat; cook onion, carrots and garlic, stirring occasionally, until softened, about 5 minutes. Add beef, thyme, salt and pepper; cook, stirring, until meat is no longer pink. Stir in tomato paste. Stir in broth and Worcestershire sauce; bring to boil. Cover, reduce heat and simmer over medium heat for 15 minutes. Pour meat mixture into 6-cup (1.5 L) casserole dish. Spread mashed potatoes evenly over top. Bake in 400°F (200°C) oven until bubbly and browned, about 20 minutes.


Nutrition

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