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.
- 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.
Looking for a side dish? Try one of these recipes!