Cottage Pie

Cottage Pie
Jonny Valiant
five_whole_stars
Click a Star to Rate This Recipe
Serves 8
preparation
30
minutes
cooking
80
minutes

Ingredients

3
pounds
new potatoes (about 30)
kosher salt and black pepper
1
cup
whole milk
4
tablespoons
unsalted butter
2
tablespoons
olive oil
1
pound
frozen pearl onions, thawed
1 1/2
pounds
ground beef chuck
1/4
cup
tomato paste
1
tablespoon
Worcestershire sauce
1/4
cup
all-purpose flour
2
cups
low-sodium chicken broth
1
medium butternut squash (about 2 pounds), peeled and cut into 3/4-inch pieces
1
cup
frozen peas

Directions

  1. Heat oven to 350° F. Place the potatoes in a large pot, add enough cold water to cover by 1 inch, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return the potatoes to the pot; add the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper and mash.
  2. Meanwhile, heat 1 tablespoon of the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the onions and cook, stirring often, until beginning to soften, 4 to 6 minutes; transfer to a medium bowl.
  3. Heat the remaining tablespoon of oil in the Dutch oven. Add the beef, ½ teaspoon salt, and ¼ teaspoon pepper and cook, breaking the beef up with a spoon, until no longer pink, 4 to 6 minutes; mix in the tomato paste and Worcestershire sauce. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth, squash, peas, and onions and bring to a simmer.
  4. Transfer the beef mixture to a 9-by-13-inch or some other 3-quart baking dish and top with the potatoes.
  5. Bake until the potatoes are lightly golden, the filling is bubbling, and the squash is tender, 40 to 45 minutes. Let cool for 5 minutes before serving.

 

Charlyne Mattox
February 2012

Nutritional Information

  • Per Serving
  • Calories 476
  • Fat 20 g
  • Sat Fat 9 g
  • Cholesterol 69 mg
  • Sodium 468 mg
  • Protein 23 g
  • Carbohydrate 51 g
  • Sugar 7 g
  • Fiber 8 g
  • Iron 4 mg
  • Calcium 119 mg
What does this mean? See Nutrition 101.

What did you think about this recipe?

View Earlier Comments