I had some leftover beef from last night’s BBQ Bacon Sliders, so some Cottage (or Shepherd’s if you’re American) Pie it is! Good thing too because some of my red potatoes were sprouting. Be sure to drain the beef! It’s a mess if you forget.
Beef Filling:
2 lbs Ground Beef
1 cup Onion; diced
½ cup Carrots; diced
1 cup Mushrooms; minced
3 cloves Garlic; minced
½ cup Frozen Peas
1 Tablespoon Worcestershire Sauce
1 Tablespoon Herbs de Provence
1 Tablespoon Garlic Powder
½ teaspoon Smoked Paprika
3 Tablespoon Flour
Salt and Pepper to taste
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Mashed Potatoes:
5 cups Red Potatoes; cubed
½ cup Onion; chopped
2 cloves Garlic; finely minced
½ cup Butter
½ cup Cream Cheese
1 cup Parmesan Cheese
½ cup Canned Corn
1 teaspoon Onion Powder
Salt and Pepper to taste
- Preheat oven to 400°F.
- Heat a dutch oven over medium-high heat and add the ground beef, onion and carrots. Cook until the vegetables are tender and the beef is browned. Add in the seasonings, spices and mustard, stirring until thoroughly combined. Pour in the broth and reduce the heat to medium-low, simmering until thickened.
- Meanwhile, boil the potatoes until tender; about 15 minutes. Drain and add the remaining ingredients, mashing until creamy. If you’d like a smoother texture, use an immersion blender. Taste and season accordingly.
- Spoon the beef mixture into a baking dish and top with the mashed potatoes. Smooth out the top and cover with foil, baking on the middle rack for 20 minutes or until heated through and the sides of the bakeware are bubbling.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 