Golden Beef Potato Cottage Pie
Discover the ultimate comfort food with our Golden Beef Potato Cottage Pie, featuring hearty beef and creamy mashed potatoes.
Equipment
- 1 Large Skillet
- 1 Large pot
- 1 9x13-inch baking dish
Ingredients
Beef Filling
- 1 1/2 pounds ground beef
- 1 cup chopped onion
- 1 cup diced carrots
- 1 cup peas
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1/2 cup beef broth
Mashed Potato Topping
- 2 pounds russet potatoes peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
Preparation
- In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat and add onions, carrots, and peas. Cook until vegetables are tender. Stir in garlic and Worcestershire sauce. Add beef broth and let simmer until thickened.
- Boil the potatoes in a large pot of salted water until tender. Drain and return to the pot. Add milk, butter, and cream. Mash until smooth and season with salt and pepper.
- Preheat oven to 375°F. Spread the beef mixture evenly in a 9x13 inch baking dish. Top with mashed potatoes, smoothing the surface with a spatula.
- Bake in the preheated oven for about 25 minutes, or until the top is golden brown. Let cool for a few minutes before serving.
Serving
- Cut the pie into slices and serve warm. Pair with a side salad or steamed vegetables for a complete meal.
Storage
- Allow the pie to cool completely before storing leftovers in an airtight container. Refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: For a crispier top, broil the pie for the last few minutes of baking. Ingredient Substitutions: Swap peas for corn if preferred. How to Serve: Serve with a fresh salad or roasted vegetables. Storage & Freshness: Keep leftovers in the fridge for up to 3 days. Make-Ahead Tips: Prepare the filling a day in advance to save time.