Cottage Pies
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 1/2 pounds Yukon Gold potatoes (about 4), peeled and cut into 2-inch pieces
- kosher salt and black pepper
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound ground beef
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 1/2 cups frozen peas and carrots
Directions
- Heat oven to 425° F. Place the potatoes in a large pot and add cold water to cover.
- Bring to a boil and add 1 teaspoon salt. Reduce heat and simmer until just tender, about 15 minutes. Drain the potatoes and return them to the pot.
- Add the milk, butter, and ¼ teaspoon each salt and pepper to the potatoes and mash.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the beef and cook, breaking it up with a spoon, until browned, 5 to 6 minutes.
- Stir in the ketchup, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon pepper. Add the peas and carrots.
- Transfer the beef mixture to 4 individual baking dishes and top with the mashed potatoes. Bake until golden brown, 15 to 20 minutes.
Nutritional Information
- Per Serving
- Calories 469Calories From Fat 175
- Protein 29g
- Carbohydrate 44g
- Sugar 9g
- Fiber 4g
- Fat 20g
- Sat Fat 8g
- Calcium 72mg
- Iron 5mg
- Sodium 759mg
- Cholesterol 87mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
The unbaked pies can be refrigerated for up to 2 days; add 10 minutes to the baking time.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
