Chelsea Cottage Pie
Savor the comforting, homestyle flavors of Chelsea Cottage Pie, a hearty dish that combines tender ground beef, colorful vegetables, and a rich tomato-infused broth, all topped with a luscious layer of creamy mashed potatoes. This classic recipe is elevated with the addition of Worcestershire sauce for depth, a sprinkle of dried thyme for an herby touch, and an optional cheddar cheese topping for those who love a golden, cheesy crust. Perfect for a satisfying family dinner, this one-pan wonder is both simple to make and loaded with crave-worthy textures and flavors. Ready in just over an hour, Chelsea Cottage Pie is the ultimate choice for anyone seeking a deliciously warm and wholesome meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 pound ground beef (85% lean)
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 pounds russet potatoes, peeled and diced
- 4 tablespoons unsalted butter
- 0.5 cup whole milk, warmed
- 0.5 cup cheddar cheese, shredded (optional)
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, and celery and sauté for 5-7 minutes or until softened.
Add the ground beef to the skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain any excess fat.
Stir in the minced garlic and tomato paste, and cook for 1 minute until fragrant.
Pour in the beef broth and Worcestershire sauce. Add the dried thyme, salt, and black pepper. Stir to combine, then let the mixture simmer for 10 minutes or until slightly thickened.
Stir in the frozen peas, then remove the skillet from the heat. Set the filling aside.
Place the diced potatoes in a pot, cover with water, and bring to a boil. Cook for 15-20 minutes or until the potatoes are fork-tender.
Drain the potatoes, then return them to the pot. Add the butter and warmed milk. Mash the potatoes until smooth and creamy. Season with salt to taste.
Transfer the beef and vegetable filling into a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top, ensuring it completely covers the filling. Use a fork to create decorative ridges on the mashed potato layer, if desired.
Optional: Sprinkle shredded cheddar cheese over the mashed potatoes for added richness.
Bake the cottage pie in the oven for 20-25 minutes or until the filling is bubbling and the mashed potatoes are golden on top.
Allow the pie to cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.9 g | 217% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 5595 mg | 243% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 39.7 g | ||
| Protein | 129.6 g | 259% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 928 mg | 71% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 6974 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
