Cottage Pie with Cheddar Mashed Potatoes
Ingredients
- 1 tablespoon vegetable oil
- 1 yellow onion diced (about ½ cup)
- 2 carrot peeled and diced (about ½ cup)
- 2 celery stalk diced (about ½ cup)
- ½ cup frozen or fresh shelled peas
- 1 lb ground beef
- 2 tablespoon Worcestershire sauce
- 2 teaspoon powdered mustard
- 2 teaspoon powdered garlic
- ½ teaspoon salt
- ½ lb russet potatoes peeled
- 1 tablespoon butter
- ¼ cup milk
- ¾ cup shredded cheddar cheese
Instructions
- Fill a medium-sized pot halfway with water and bring to a boil. Add the potatoes and cook until they break apart easily with a fork.
- While the potatoes are cooking, heat the oil in a large sauce pan over medium heat until shimmering. Add the onions, carrots and celery and cook, stirring occasionally, until the onions and carrots have softened. Add the peas and stir to combine.
- Add the ground beef to the saucepan and cook, stirring occasionally to crumble, until the beef has browned.
- Preheat the oven to 350*F.
- Add the Worcestershire sauce, powdered mustard, garlic and salt. Taste and season again with more salt and pepper as necessary.
- When the potatoes have cooked, drain the water. Add the butter and milk to the potatoes and mash until smooth. Stir in the cheddar cheese.
- Spoon the beef mixture into a 1 ½ QT baking dish, then evenly spread the potatoes on top.
- Place in the oven and bake, 20 minutes or until the top of the mashed potatoes have browned. Remove and serve hot.
Notes
Another great variation on this recipe is to make it with sweet potatoes on top instead of cheddar mashed potatoes. Boil and mash the same amount of sweet potatoes, combine with butter, salt, and pepper if desired, and then spread on top and bake as directed.