Classic Cottage Pie
Classic Cottage Pie is a weeknight favorite with spiced ground beef, tender carrots, peas and a creamy potato cheese topping.
Servings: 6
Ingredients
Potato Topping
- 4 small russet potatoes peeled, 1 inch cubed
- 6 tbsp butter
- 1/4 cup whipping cream
- 1/2 cup Parmesan cheese grated
- 1/2 cup medium cheddar cheese grated
Ground Beef Filling
- 1 lb ground beef
- 2 cloves garlic
- 1 1/2 cup yellow onion diced
- 1 cup carrot diced
- 1/2 cup frozen peas
- 1 cube tomato chicken bouillon (Knorr's in Mexican section grocery)
- 1/2 tsp beef 'Better than Bouillon' bouillon concentrate, not mixed with water
- 1 1/2 cups potato water
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 pinch red pepper flakes
- salt and pepper to taste
Instructions
- Place peeled, cubed potatoes in pot of salted cold water. Boil until fork tender. Meanwhile start browning ground beef. See Beef Filling below.
- Reserve 1 1/2 cups of potato water. Drain and return to pot.
- Using the tines of your fork, 'rice' the potatoes until fluffy.
- Add butter and blend.
- Add whipping cream and blend.
- Fold in cheese and set aside.
Beef Filling
- Brown ground beef in a large cast iron pan over medium high heat. Drain excess fat, leaving about 1 tbsp in pan.
- Push ground beef over to one side of the pan. Add garlic, onion and carrot. Saute until almost tender. Add peas and combine with ground beef.
- Add tomato chicken bouillon and beef bouillon (this is concentrate and not broth or liquid), potato water and remaining spices. Simmer for 10 minutes. Potatoes should be done and ready to make topping.
- Spoon potato mixture over top of beef filling. Broil until browned. Top with fresh carrot tops or parsley.