Herbed Cottage Pie
Elevate comfort food to a whole new level with this Herbed Cottage Pie, a hearty classic infused with the aromatic flavors of fresh rosemary and thyme. Perfectly seasoned ground beef is simmered with a medley of tender vegetables, savory tomato paste, and a splash of Worcestershire sauce, creating a rich and comforting base that's topped with a creamy layer of buttery mashed potatoes. The addition of frozen peas adds a pop of sweetness and vibrant color, while the golden-baked potato topping seals in all the deliciousness. Ready in just over an hour, this irresistible casserole is a crowd-pleaser for weeknight dinners or casual gatherings. Serve this herbed masterpiece with a sprinkle of fresh parsley for a cozy, satisfying meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 medium carrot, diced
- 2 stalks celery stalk, diced
- 2 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme leaves
- 1 cup frozen peas
- 2 pounds potatoes, peeled and chopped
- 4 tablespoons butter
- 0.5 cup milk
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula, about 7-8 minutes.
Add the chopped onion, diced carrots, celery, and garlic to the skillet. Cook for 5-7 minutes until the vegetables are softened.
Stir in the tomato paste, and cook for 1 minute. Add the beef stock, Worcestershire sauce, rosemary, and thyme. Stir to combine.
Simmer the mixture for 10-12 minutes until the liquid has reduced and thickened slightly. Stir in the frozen peas and cook for an additional 2 minutes. Remove from heat and set aside.
While the meat filling is cooking, prepare the mashed potato topping. Place the peeled and chopped potatoes in a large pot of salted water. Boil for 15-20 minutes or until fork-tender.
Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash the potatoes until smooth and creamy.
Transfer the meat mixture to a 9x13-inch baking dish. Spread the mashed potatoes evenly over the top, smoothing the surface with the back of a spoon.
Bake in the preheated oven for 20-25 minutes, or until the top is lightly golden and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.0 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 93 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1125 mg | 24% | |
*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.
