$6.59 RECIPE / $1.10 SERVING
Okay, before the weather truly begins warming up, I’ll cram in one last winter comfort food recipe.
This cheesy cottage pie is covered in a layer of incredibly silky and creamy cheddar mashed potatoes and is stuffed with vegetables in a thick beef sauce.
You won’t regret doing it for even a single second, I swear! It’s kind of a labor of love.
I’m not ashamed to admit that I ate this Cheesy Cottage Pie for lunch, supper, and then breakfast the following morning since it tastes even better the next day. That good? You bet, it is.
IS IT POSSIBLE TO MAKE THIS COTTAGE PIE VEGAN?
You may use 1.5 cups of cooked lentils in place of the ground beef and beef stock in this recipe.
VEGETABLES: FRESH OR FROZEN?
Frozen vegetables are great for this dish since they’re quick and simple, and you can store them in your freezer without worrying about them going bad.
On this particular day, my grocery shop did not carry the frozen pea and carrot mix, so I used one large fresh carrot that I sliced into about 1 cup to replace the frozen one.
Just make sure you have around 3 cups of vegetables overall, whether you use fresh, frozen, or a combination of both.
THE SHORTCUT TO MASHED POTATO
You can use store-bought mashed potatoes if you’re in a rush and want to make this recipe much quicker and easier but bear in mind that doing so will significantly raise the cost of the dish. About 6 cups of prepared mashed potatoes are required.
CHEESY COTTAGE PIE
CHEESY MASHED POTATOES
- 2.5 lbs. russet potatoes ($0.87)
- 1 tsp salt, divided ($0.05)
- 2 Tbsp. butter ($0.36)
- 1/2 cup milk ($0.16)
- 4 oz. shredded cheddar ($0.85)
COTTAGE PIE FILLING
- 2 Tbsp. olive oil ($0.23)
- 1 yellow onion ($0.21)
- 2 cloves of garlic ($0.16)
- 1/2 lb. ground beef ($2.65)
- 2 Tbsp. all-purpose flour ($0.01)
- 1 cup beef broth ($0.13)
- 1/2 Tbsp. Worcestershire sauce ($0.03)
- 1 tsp dried rosemary ($0.10)
- 1/2 tsp dried thyme ($0.05)
- 2 cups frozen peas and carrots ($0.26)
- 1 cup frozen corn ($0.30)
- 1/2 tsp salt ($0.02)
- Cut the potatoes into 1-inch cubes after peeling them. Place them in a saucepan and cover them entirely with fresh water after giving them a thorough rinse in a colander with cool water. Put a lid on the pot, add 1/2 tsp of salt, and heat it to a rolling boil. Boil the potatoes for 7–10 minutes or until extremely soft.
- Drain the potatoes in a strainer and quickly rinse once more with hot water. As a result of the extra starch being eliminated, the mashed potatoes have a light and fluffy texture.
- Add the butter and milk to the boiling potato pot while the potatoes are draining. Melt the butter and heat the milk together over low heat until they are both warm. Replacing the potatoes in the pot after draining them, mash them until smooth. Add salt to taste (approximately 1/2 tsp) after tasting. Add the cheese, crumbled. Before putting the dish together, set the potatoes aside.
- Start the cottage pie filling and preheat the oven to 350°F while the potatoes are heating. Combine the onion and garlic in a miner. The onions should be soft and translucent after about 5 minutes of cooking when you add the olive oil, onion, and garlic to a sizable skillet.
- Add and cook the steak all the way through. Add the all-purpose flour and cook, stirring frequently, for an additional 2 minutes, or until the flour covers the bottom of the skillet.
- Stirring will help the flour from the skillet’s bottom to dissolve as you add the beef broth. The broth will immediately reach a simmer and then begin to thicken into gravy.
- Add frozen peas, carrots, corn, rosemary, and thyme to the skillet along with the Worcestershire sauce. After thoroughly heating, taste and, if necessary, add salt (I put 1/2 tsp).
- The cottage pie is then put together by spreading the beef and vegetable mixture on the bottom of a 2-quart casserole dish (mine was 9″x11″). Dollops of the heated, cheesy mashed potatoes should be added on top, smoothed out to cover the surface.
- In a 350°F oven, bake the Cheesy Cottage Pie for 30 minutes. After baking, turn the oven to broil and let the food cook there until the desired level of browning has been reached, perhaps a few minutes. Before serving, let the casserole rest for five to ten minutes.
- Serving: 1 Serving
- Calories: 461.77 kcal
- Carbohydrates: 50.82 g
- Protein: 19.22 g
- Fat: 21.38 g
- Sodium: 1036.88 mg
- Fiber: 5.27 g
HOW TO MAKE COTTAGE PIE – STEP BY STEP
- Peel 2.5 pounds of russet potatoes and cut them into 1-inch cubes. After giving them a quick rinse in some cool water in a colander, put the potatoes in a big saucepan and fill them with water. Put a lid on the saucepan, add 1/2 teaspoon of salt, and heat the mixture until it begins to boil. Boil the potatoes for 7 to 10 minutes or until extremely soft.
- When the potatoes are done cooking, drain them in a strainer and give them a quick second rinse under hot water. Let them drain in the colander. Add two tablespoons of butter and half a cup of milk to the saucepan you just used while the potatoes are draining. Heat them over low heat until the milk is hot and the butter is melted. Reintroduce the drained potatoes to the pot and mash until smooth (I also whipped mine with a hand mixer). If extra salt is required, taste and add it. I also added 1/2 tsp of salt.
- Add 4 ounces of grated cheddar last. The cheddar doesn’t need to melt completely. When you’re ready to put the cottage pie together, reserve the mashed potatoes. They’ll stay heated if the lid is put back on top.
- You can start the filling while the potatoes are cooking. Additionally, start heating the oven to 350 degrees Fahrenheit. Mince two cloves of garlic and dice an onion. Add both to a big skillet along with 2 tablespoons of olive oil. The onions should be tender and transparent after medium-high frying. When the steak is cooked, add the ground beef and continue to sauté.
- When the flour has coated the bottom of the skillet, add 2 Tbsp. all-purpose flour to the skillet with the meat and cook for another 2 minutes. To dissolve the flour from the skillet, add 1 cup of beef broth (I use Better Than Bouillon). The broth will immediately simmer and then thicken into gravy.
- Add 2 cups frozen peas and carrots (or, in my case, 1 cup frozen peas and 1 cup freshly chopped carrot), 1 cup frozen corn, 1/2 Tbsp Worcestershire sauce, 1 tsp dry rosemary, and 1/2 tsp dried thyme once the gravy has thickened.
- Heat through by combining and stirring everything. Taste the beef and vegetable combination, and add salt if necessary (I used 1/2 tsp).
- Then put together these cheesy cottage pies. Fill a 2-quart casserole dish (mine was 9′′ x 11′′) with the beef and vegetable mixture. Spread dollops of the cheesy mashed potatoes evenly over the top.
- For 30 minutes, bake the Cheesy Cottage Pie at 350°F. The edges ought to be bubbling up all around. Change your oven to broil and broil for a few minutes more, or until you achieve the appropriate level of browning, if you want extra browning on the top as I have in my images.
- Before serving, let the dish rest for 5 to 10 minutes. This will give the gravy time to cool down just enough to thicken up a little and make serving a little simpler.