Weeknight Cottage Pie

I had some leftover pomme puree from class and thought it would make an amazing topping for cottage pie! I had some leftover honey cornbread and steamed broccoli from last night’s dinner. Easy weeknight dinner!

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 Garlic Powder

1 teaspoon Smoked Paprika

3 Tablespoons Flour

Salt and Pepper to taste

Mashed Potatoes:

4 large Russet Potatoes; peeled & cubed

½ cup Onion; minced

2 cloves Garlic; minced

1 large Egg

¼ cup Flour

• ¼ cup Butter

½ cup Heavy Cream

1 cup Parmesan Cheese

Salt and Pepper to taste

  1. Preheat oven to 375°F. 
  2. Heat a dutch oven over medium-high heat and add the ground beef, mushrooms, onion and carrots. Cook until the vegetables are tender and the beef is browned. Drain and add the flour, peas, seasonings and spices, stirring until thoroughly combined. Reduce the heat to medium-low and simmer until thickened.
  3. Meanwhile, bring a pot of liberally salted water to a boil and cook the potatoes and onions until tender; about 12 minutes. Drain and add the remaining ingredients, mashing until creamy. Taste and season accordingly.
  4. Spoon the beef mixture into a baking dish and top with the mashed potatoes. Cover with foil and bake on the middle rack for 20 minutes or until the potatoes are crispy on top and the sides of the dish are bubbling.
  5. Enjoy!

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

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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