Easy Cottage Pie -

Easy Cottage Pie

Savory ground beef mingles with the earthy goodness of carrots and peas beneath a warm blanket of cheesy mashed potatoes in this Irish Cottage Pie.

Servings:

Calories: 615kcal

2½ pounds Yukon gold potatoes about 8 large potatoes, chopped into 1-inch pieces
¼ cup butter room temperature
¼ cup milk
½ teaspoons kosher salt adjust to taste
½ teaspoon freshly ground pepper adjust to taste
2 cups freshly shredded cheddar cheese divided

Preheat the oven to 400°F. Place the potatoes in a large pot and cover with water. Bring to a boil. Boil for 10-15 minutes, just until you can easily pierce with a fork. Take care not to overcook.
Drain the potatoes and return them to the pot. Use a potato masher or hand mixer to mash the potatoes. Add the butter and milk to the potatoes. Mash a bit more to incorporate them into the potatoes.
Stir in the salt and pepper. Taste and adjust as desired. Stir in 1 cup of cheese and set aside.

While the potatoes are cooking, cook and crumble the ground beef over medium-high heat. When it is almost browned, drain off any excess grease and sprinkle with flour. Continue stirring and cooking for 1 minute, to coat well.
Add the onions and carrots. Cook for 2-3 minutes then add the garlic, parsley, thyme, basil, 1 teaspoon salt, and ½ teaspoon black pepper. Cook an additional 2-3 minutes until the onions are soft.
Add the tomatoes and Worcestershire sauce. Stir to combine and cook for a couple of minutes. If the mixture looks dry, add a splash of water or broth along with the peas.
Stir to combine. Taste and then season with additional salt and pepper, as desired. Remove from heat.
Transfer the filling to a 9x13 baking dish. Scoop the potatoes over the filling, spreading them out in an even layer. Sprinkle the remaining cheese over the potatoes and bake for 10-15 minutes, until the cheese has melted and the edges are lightly browned. Sprinkle with parsley before serving.