35. Cottage Pie

35 - Cottage PieHerby, savory and filling meat and potato pie

Prep to plate time: 2 hrs
Servings: 6-8


  • 1 lbs Ground Beef
  • 1 large Onion
  • 1 medium Carrot
  • 1 stalk Celery
  • 1 cup frozen Peas
  • 6 medium Potatoes
  • 1 cup Beef Broth
  • 1 tsp Rosemary
  • 1 tsp Thyme
  • Paprika
  • Flour
  • Butter
  • Vegetable Oil
  • Pepper


  1. PREP: Dice the onion, carrots and celery
  2. PREP: Skin potatoes and chop into 1-inch cubes
  3. Place potatoes in pot, cover with water and bring to a boil. Reduce heat to low and cook until tender
  4. Drain all except half a cup of water
  5. Mash the potatoes with 1 Tbsp butter and set aside
  6. Preheat oven to 400┬░F
  7. Heat 2 Tbsp vegetable oil in pan over medium heat. Add the vegetables and cook until tender. About 5 min
  8. Add ground beef and reduce heat to medium-low. Cook and stir to break up clusters until no pink meat is visible. About 5 min
  9. Tilt pan and scoop off excess fat
  10. Add 2 Tbsp flour and mix for a 2 min
  11. Add beef broth and herbs. Cook until mixture has thickened, adding flour if necessary. About 5 min
  12. Pour contents of pan into glass casserole dish (13″x9″). Cover with an even layer of mashed potatoes
  13. Divide 1 Tbsp of butter into small cubes and sprinkle, along with paprika, evenly across the top
  14. Place on center rack in oven and cook for 30 min
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