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–+ servings
Ground beef cottage pie recipe.

Cottage Pie

Cottage Pie is one of those go-to dishes I always come back to. Ground beef, veggies, and gravy, all topped with creamy mashed potatoes and melted cheddar cheese. Hearty, easy, and always just right.
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AUTHOR Dianna
Course Dinner
Servings 8 servings
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Equipment

  • 9x13 Baking Dish

Ingredients
  

For the filling:

  • 2 pounds ground beef
  • 3 medium carrots peeled and diced
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 2 1/2 cups beef broth
  • 2 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons dried thyme
  • 1 cup corn frozen or fresh
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup frozen peas

For the mashed potatoes:

  • 3 pounds potatoes peeled and chopped
  • 1 cup milk
  • 4 tablespoons butter
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 cup shredded cheddar cheese optional, for topping

Instructions
 

  • Place the chopped potatoes in a large pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Mash with butter, milk, garlic powder, and salt until smooth and creamy. Set aside.
  • In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the ground beef and cook, breaking it up as it browns. Once browned, reserve 2 tablespoons of grease and discard the rest. Set the beef aside.
  • In the same skillet, add the diced carrots and onion. Cook for 5-7 minutes, stirring occasionally, until they begin to soften. Add the minced garlic and cook for 1 more minute. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
  • Add the browned ground beef back into the skillet with the veggies. Stir to combine. Sprinkle the flour over the beef and vegetable mixture and stir to combine. Gradually add the beef broth, stirring to mix well. Stir in the soy sauce, Worcestershire sauce, dried thyme, salt and black pepper. Let the mixture simmer for 5-7 minutes to thicken.
  • Stir in the peas and corn and remove from the heat.
  • Preheat your oven to 400°F. Spread the beef and vegetable mixture evenly into a 9x13 baking dish. Top with the mashed potatoes, spreading them out to cover the filling. For a golden finish, create peaks with a fork on the surface of the potatoes. Sprinkle with cheddar cheese.
  • Bake in the preheated oven for 20 minutes, or until the top is golden brown and the edges are bubbling. Let it cool for a few minutes before serving.
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