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Cottage Pie

A comforting dish with a rich, meaty filling topped with creamy mashed potatoes, perfect for family gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: British, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the mashed potatoes
  • 1.5 lbs russet potatoes about 2-3 small potatoes
  • 2 tablespoons milk plus an additional 1-2 tablespoons, depending on consistency
  • 1 tablespoon salted butter enhances richness and flavor
  • 5 cloves roasted garlic, minced provides deep, aromatic essence
  • Freshly ground black pepper to taste
  • 1 cup shredded cheddar cheese adds a cheesy, gooey delight
For the filling
  • 2 tablespoons extra virgin olive oil for sautéing
  • 1 lb ground beef, 85% lean the core of the hearty filling
  • 1 large yellow onion, chopped about 2 cups
  • 1 large green bell pepper, chopped about 1 cup
  • 4 cloves garlic, minced intensifying garlic flavor
  • 1 teaspoon kosher salt essential for seasoning
  • Freshly ground black pepper to taste
  • 1 cup broccoli florets, frozen nutritious addition
  • 1 cup peas, frozen adds sweetness and vibrant color
  • 4 tablespoons apple cider vinegar to brighten flavors
  • .25 cup panko breadcrumbs adds delightful crunch on top
  • .75 cup sharp cheddar cheese extra layer of richness

Method
 

Preparation of Potatoes
  1. Peel and dice the russet potatoes into bite-sized pieces. Place them in a saucepan and cover with cold water.
  2. Bring the water to a boil over medium-high heat and cook for about 10-15 minutes, or until fork-tender.
Mashing the Potatoes
  1. Drain the potatoes in a colander and return them to the saucepan. Pour in 2 tablespoons of milk, add the salted butter, roasted garlic, and sprinkle in black pepper.
  2. Using a whisk or hand mixer, mash the potatoes to desired consistency. If too thick, add more milk. Stir in half of the shredded cheddar cheese and set aside.
Cooking the Filling
  1. Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart as it browns.
  2. Add the chopped onion, bell pepper, and minced garlic, seasoning with kosher salt. Cook until beef is well browned and vegetables are soft.
Adding the Vegetables
  1. Mix in the frozen broccoli and peas, cooking for an additional 1-2 minutes until they begin to thaw.
  2. Pour in the apple cider vinegar and sprinkle the panko breadcrumbs over the top, stirring to combine.
Assembling and Baking
  1. Preheat the oven to 350°F (175°C). Grease a ceramic baking dish with nonstick spray.
  2. Transfer the filling into the dish, top with mashed potatoes, and sprinkle the remaining cheddar cheese on top.
  3. Bake for 25-30 minutes until the potato topping is golden brown and the filling is bubbling.
Serving
  1. Allow the Cottage Pie to cool for a few minutes before scooping and serving.

Notes

For extra creaminess in mashed potatoes, consider using sour cream or cream cheese. Feel free to add other vegetables such as carrots or corn.