Empty My Fridge
Ultimate Cottage Pie - Classic Beef Shepherd's Pie
Ingredients
- Olive oil3–4 tbsp
- Onion · finely chopped1
- Garlic · grated3–4
- Ground beef1 ½–2 lb
- Salt1 tsp
- Black pepper · crackedto taste
- Tomato paste2 tsp
- Thyme · dried1 tsp
- Oregano · dried1 tsp
- Worcestershire sauce1–2 tsp
- Sweet corn · frozen¾ cups
- Pea · frozen¾ cups
- Potato · peeled cubed2 lb
- Butter2–4 oz
- Half & half1 cup
- Garlic powder½ tsp
Instructions
- Preheat the oven to 400°F (200°C).
- Heat olive oil in a cast-iron skillet over medium heat, add the onion with a pinch of salt and cook about 10 minutes until soft and golden.
- Add the garlic and ground meat, then season with salt and pepper.
- Stir in the tomato paste, Worcestershire sauce and thyme.
- Cook the sauce about 10 minutes until the meat is cooked through. Add the oregano and frozen vegetables and cook 5 minutes until thawed and hot. Taste and adjust the seasoning, then set aside.
- Put the potatoes in a pot, cover with cold water, add a teaspoon of salt and boil about 12-15 minutes until fork tender.
- Drain, add the butter and mash. Season with salt, pepper and garlic powder.
- Mix in the half and half until smooth.
- Spread the mashed potatoes over the meat sauce and bake on the center rack for about 30 minutes until the potatoes are slightly golden.
- Cool for 15-20 minutes before serving.
Summarized from Dimitra's Dishes's video. Watch it for the details.
More recipes with
GarlicOnionPotatoTomato pasteGround beefSweet cornPeaHalf & half
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