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Cheesy Cottage Pie

BeefCheesyDinnerGarlicHeartyMeal PrepOvenPotatoPrep-AheadSauceSautéedSavoryStove-TopVegetable
Time :1 hour 20 minutes
Yield :6 servings
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Get your fix of southern comfort with this Cheesy Cottage Pie! This recipe is packed with crunchy veggies, fluffy potatoes, and melty cheese. The best part? It tastes even better the next day as a leftover! Make this Cheesy Cottage Pie for a delicious, hearty meal that will have you coming back for seconds. It gets you feeling cottage levels of cozy from the inside!
Get your fix of southern comfort with this Cheesy Cottage Pie! This recipe is packed with crunchy veggies, fluffy potatoes, and melty cheese. The best part? It tastes even better the next day as a leftover! Make this Cheesy Cottage Pie for a delicious, hearty meal that will have you coming back for seconds. It gets you feeling cottage levels of cozy from the inside!

Ingredients

  • 2 1/2 pounds russet potatoes peeled and chopped into 1-inch cubes
  • 1 teaspoon salt divided, plus more to taste
  • 2 tablespoon butter
  • 1/2 cup milk
  • 4 ounces cheddar shredded
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1/2 pound ground beef
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 2 cups frozen peas and carrots
  • 1 cup frozen corn

Directions

  • Place the potatoes in a pot.
  • Add enough fresh water to cover the potatoes completely.
  • Add 1/2 teaspoon of the salt to the water.
  • Place a lid on the pot, and bring it up to a boil over high heat.
  • Boil the potatoes until very tender, about 7-10 minutes.
  • Drain the potatoes in a colander and rinse them again briefly with hot water. This removes excess starch and helps give the mashed potatoes a light and fluffy texture.
  • While the potatoes are draining, add the butter and milk to the pot used to boil the potatoes.
  • Heat the butter and milk over low until the butter is melted and the milk is hot.
  • Add the drained potatoes back to the pot, and mash them until smooth.
  • Taste for seasoning and add the remaining salt to taste.
  • Stir in the shredded cheddar. Set the potatoes aside until you're ready to assemble the casserole.
  • Preheat the oven to 350 degrees F.
  • Add the olive oil to a large skillet and heat it over medium heat.
  • Add the onion and garlic and sauté over medium until the onions are soft and translucent, about 5 minutes.
  • Add the beef to the skillet and continue to sauté until the beef is fully cooked, about 6-8 minutes.
  • Add the all-purpose flour and continue to stir and cook until the flour coats the bottom of the skillet, about 2 minutes.
  • Add the beef broth and stir to dissolve the flour from the bottom of the skillet. The broth will come up to a simmer fairly quickly, at which point it will thicken into a gravy.
  • Add the Worcestershire sauce, rosemary, thyme, frozen peas and carrots, and frozen corn to the skillet.
  • Heat through, then taste for seasoning.
  • Assemble the cottage pie by transferring the beef and vegetable mixture to the bottom of a 2-quart casserole dish.
  • Top with dollops of the warm cheesy mashed potatoes, spreading it out smooth to cover the surface.
  • Bake the Cheesy Cottage Pie until heated through, about 30 minutes. If you want extra browning on top, switch the oven to broil after baking and allow it to broil for a few minutes or until the desired browning has been achieved.
  • Let the casserole rest for 5-10 minutes before serving.
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