Cottage Pie Ala Pantry
Discover comfort food at its finest with Cottage Pie Ala Pantry, a versatile and hearty dish designed to make the most of your pantry staples. This recipe combines a savory ground beef filling—or lentils for a vegetarian twist—with a medley of frozen vegetables and aromatic spices like thyme and garlic, all simmered in a rich tomato and stock base. Topped with creamy mashed potatoes and an optional sprinkle of golden, melted cheese, this dish is baked to perfection, offering a classic yet customizable family favorite. Ready in just over an hour, this budget-friendly recipe is perfect for satisfying weeknight dinners or meal prepping. Indulge in the warm, homey flavors of this crowd-pleasing cottage pie, baked straight from the ingredients you already have on hand!
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Recipe Information
Ingredients
- 500 g ground beef (or substitute with lentils for vegetarian option)
- 800 g potatoes
- 50 g butter
- 100 ml milk
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced or finely chopped
- 400 g canned diced tomatoes
- 300 g frozen mixed vegetables (peas, carrots, corn, etc.)
- 250 ml beef or vegetable stock
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
- 100 g grated cheese (optional, for topping)
Instructions
Peel and chop the potatoes into even-sized chunks. Boil them in salted water for 15 minutes or until tender.
While the potatoes cook, heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
Add the ground beef to the skillet and cook for 6-8 minutes until browned, breaking up the meat with a spatula. Drain any excess fat if necessary.
Stir in the canned diced tomatoes, tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix well.
Pour in the stock, bring the mixture to a simmer, and add the frozen mixed vegetables. Let the filling simmer for 10-12 minutes until slightly thickened. Adjust seasoning if needed.
Once the potatoes are cooked, drain them and mash them with butter and milk until smooth. Season to taste with salt and pepper.
Preheat the oven to 200°C (400°F).
Spread the beef and vegetable filling evenly in a baking dish. Layer the mashed potatoes on top, smoothing them with the back of a spoon or a fork.
If desired, sprinkle grated cheese over the mashed potatoes for a golden, melted topping.
Bake the Cottage Pie in the preheated oven for 20-25 minutes, or until bubbling at the edges and golden on top.
Let it rest for 5 minutes before serving. Enjoy your Cottage Pie Ala Pantry!
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.8 g | 66% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1260 mg | 55% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 12.1 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 297 mg | 23% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1619 mg | 34% | |
*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.
