Classic Cottage Pie
Rich and savory cottage pie topped with creamy potatoes and filled with spiced ground beef, tender carrots and peas.
- 4 russet potatoes peeled
- 6 tbsp butter
- 1/4 cup whipping cream
- 1/2 cup Parmesan cheese grated
- 1/2 cup medium cheddar cheese grated
- 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
- 2 cups potato water
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 pinch red pepper flakes
- salt and pepper to taste
Place peeled potatoes in a pot of lightly salted cold water and bring to boil. Boil until fork tender. Reserve 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.
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 and beef bouillon, potato water and remaining spices. Simmer for 10 minutes.
Spoon potato mixture over top of beef filling. Broil until browned. Top with fresh carrot tops or parsley.